Description
This rich and hearty slow cooker beef ragu is perfect for cozy weeknight dinners or special family gatherings. Tender beef simmers all day in a tomato-based sauce with aromatic vegetables and herbs, creating a comforting, restaurant-quality meal with minimal effort.
Ingredients
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2 lbs beef chuck roast, cut into 2-inch cubes
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2 tablespoons olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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2 large carrots, diced
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2 celery stalks, diced
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1 can (28 oz) crushed tomatoes
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2 tablespoons tomato paste
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1 cup beef broth
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper to taste
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1 bay leaf
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1/4 cup chopped fresh parsley for garnish
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Cooked pasta, polenta, or rice for serving
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and sear on all sides until browned. Transfer the beef to the slow cooker.
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In the same skillet, sauté the onion, garlic, carrots, and celery for 5–7 minutes, or until softened.
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Stir in the tomato paste and cook for 1–2 minutes.
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Transfer the vegetables to the slow cooker. Add crushed tomatoes, beef broth, oregano, basil, thyme, crushed red pepper flakes, salt, pepper, and bay leaf. Stir to combine.
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Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
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Remove the bay leaf and shred the beef in the slow cooker using two forks. Stir to combine with the sauce. Adjust seasoning as needed.
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Serve hot over pasta, polenta, or rice and garnish with fresh parsley.
Notes
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Searing the beef before slow cooking adds depth of flavor.
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You can add mushrooms, bell peppers, or zucchini for extra vegetables.
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For a thicker sauce, remove the lid during the last 30–60 minutes of cooking or stir in a cornstarch slurry.
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This ragu can be made ahead, stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)