If you’re craving a dish that wraps you in warmth and comfort with every bite, this Slow-cooker Beef Ragu is an absolute winner. Imagine tender chunks of beef slowly simmered to perfection in a rich, savory tomato sauce that’s layered with aromatic herbs, a splash of red wine, and just the right amount of spice. This recipe is a total game-changer for those cozy nights when you want a meal that feels homemade but requires minimal hands-on time. Serve it over your favorite pasta or creamy polenta, or even with crusty bread to soak up all that luscious sauce, and you’ll have a dinner thats hard to forget.
Ingredients You’ll Need
The magic of this Slow-cooker Beef Ragu starts with a handful of simple yet soul-satisfying ingredients. Each item plays a vital role–from the hearty beef chuck that melts into tender bites, to the carrots and celery that add subtle sweetness and depth, and the herbs that bring everything together in perfect harmony.
- 2 lbs (900g) beef chuck roast, trimmed and cut into large chunks: The star protein that becomes beautifully tender after slow cooking.
- 2 tbsp olive oil: Used for browning the beef, unlocking rich flavors that form the sauce base.
- 1 large onion, finely chopped: Adds sweetness and aromatic depth.
- 3 cloves garlic, minced: Brings a warm, fragrant kick.
- 2 medium carrots, peeled and diced: Offers subtle sweetness and color.
- 2 celery stalks, diced: Adds earthy flavor and texture contrast.
- 1 cup dry red wine: Adds acidity and richness, enhancing the sauce complexity.
- 1 can (28 oz/800g) crushed tomatoes: Creates the hearty, luscious base of the ragu.
- 2 tbsp tomato paste: Intensifies tomato flavor and thickens the sauce.
- 1 cup beef broth: Adds moisture and deep meaty notes.
- 1 tsp dried oregano: Offers an earthy herbal touch.
- 1 tsp dried basil: Provides fresh, slightly sweet herbaceousness.
- 1/2 tsp crushed red pepper flakes (optional): Gives a gentle heat if you like a little spice.
- 1 bay leaf: Infuses subtle aromatic complexity.
- Salt and black pepper, to taste: Essential for balancing and enhancing all flavors.
- Fresh parsley or basil, chopped (for garnish): Brightens the dish and adds freshness.
- Cooked pasta or polenta, for serving: Complements and carries the rich sauce beautifully.
How to Make Slow-cooker Beef Ragu
Step 1: Brown the Beef
Begin by heating olive oil in a large skillet over medium-high heat. Browning the beef chunks on all sides, about 3 to 4 minutes per side, locks in juices and creates a deep, flavorful crust that will transform your ragu. Once browned, transfer the beef directly into the slow cooker.
Step 2: Sauté the Vegetables
In the same skillet, toss in the chopped onion, diced carrots, and celery. Cook until they soften and start to caramelize, about 5 minutes. Then stir in the minced garlic and let it cook just until fragrant, about a minute. This step builds an aromatic foundation that’s essential for a rich ragu.
Step 3: Deglaze with Red Wine
Pour the red wine into the skillet to deglaze, scraping up every flavorful browned piece stuck to the bottom of the pan. Allow it to simmer and reduce for 2 to 3 minutes. This elevates the sauce by intensifying the depth of flavor and balancing the sweetness of the tomatoes.
Step 4: Combine Ingredients in the Slow Cooker
Transfer the wine-infused vegetables to the slow cooker along with crushed tomatoes, tomato paste, beef broth, oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper. Stir everything together gently to blend those fantastic layers of flavor.
Step 5: Slow Cook to Tender Perfection
Cover the slow cooker and let it work its magic on low for 7 to 8 hours or on high for 4 to 5 hours. The slow cooking process turns the tough cuts of beef into heavenly, fork-tender pieces that effortlessly shred and soak up all those beautiful sauce flavors.
Step 6: Shred the Beef and Final Touches
Remove the bay leaf, then shred the beef directly in the slow cooker using two forks. Stir well to combine the shredded meat with the sauce, creating a beautifully textured, rich ragu. Give it a taste and tweak salt and pepper as needed before serving.
How to Serve Slow-cooker Beef Ragu
Garnishes
Fresh herbs like chopped parsley or basil sprinkled on top instantly brighten and elevate the dish visually and flavor-wise. A sprinkle of Parmesan cheese also adds a wonderful salty finish that pairs perfectly with the hearty ragu.
Side Dishes
This Slow-cooker Beef Ragu shines best served over wide, flat pasta noodles such as pappardelle or fettuccine, which hold onto the chunky sauce beautifully. Creamy polenta is another luscious base that adds silky texture and warmth, while a thick slice of crusty bread is perfect for sopping up every last drop of the sauce.
Creative Ways to Present
For a casual twist, try spooning your Slow-cooker Beef Ragu onto toasted baguette slices topped with a bit of melted cheese and broiling briefly for instant crostini. Or, use it as a filling for stuffed bell peppers or baked pasta shells for a family-friendly, make-ahead meal that tastes like it took hours of work.
Make Ahead and Storage
Storing Leftovers
Leftover Slow-cooker Beef Ragu keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making it a great make-ahead meal or next-day lunch option.
Freezing
You can freeze the ragu in portion-sized airtight containers or heavy-duty freezer bags for up to 3 months. Make sure to cool it completely before freezing to preserve texture and flavor. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stovetop or in the microwave until warmed through. Add a splash of beef broth or water if needed to loosen the sauce. Stir occasionally for even heating and to maintain that luscious consistency.
FAQs
Can I use ground beef instead of beef chuck roast?
Yes, you can. However, ground beef will result in a different texture and a slightly less rich flavor. If using ground beef, reduce the slow-cooking time to about 3 to 4 hours on low to avoid overcooking the meat.
What type of pasta pairs best with beef ragu?
Wide noodles such as pappardelle or fettuccine are ideal because their broad surfaces hold the chunky sauce beautifully. Rigatoni and tagliatelle also work wonderfully, providing great texture contrast and flavor absorption.
Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to brown the beef and vegetables first. Then pressure cook the ragu on high for about 45 minutes, followed by a natural release. This method dramatically cuts down cooking time while still delivering tender, flavorful results.
Is it necessary to deglaze the pan with wine?
Deglazing with red wine lifts the flavorful browned bits from the skillet and adds acidity that balances the tomato base. While you can substitute with broth if preferred, using wine truly enriches the overall flavor of the Slow-cooker Beef Ragu.
Can I add other vegetables to the ragu?
Definitely! Feel free to add mushrooms, bell peppers, or even zucchini to customize the ragu to your liking. Just adjust cooking times slightly to ensure all veggies become tender without losing their character.
Final Thoughts
This Slow-cooker Beef Ragu is one of those dishes that feels like a warm hug in a bowl. It’s simple to prepare, demands little hands-on time, and rewards you with every tender, flavorful bite. Whether you’re feeding a family or just treating yourself to a comforting meal, I highly recommend giving this recipe a try — it just might become your new favorite go-to for cozy dinners.
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Slow-cooker Beef Ragu
- Prep Time: 20 minutes
- Cook Time: 4-8 hours (slow cooker)
- Total Time: 4 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow-cooker Beef Ragu is a hearty and comforting dish featuring tender chunks of beef slowly simmered in a rich tomato sauce infused with red wine and aromatic herbs. Perfect for a cozy dinner, it pairs wonderfully with pasta, polenta, or crusty bread to soak up every bit of the luscious sauce.
Ingredients
Beef and Seasoning
- 2 lbs (900g) beef chuck roast, trimmed and cut into large chunks
- Salt and black pepper, to taste
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Liquids and Sauces
- 1 cup dry red wine
- 1 can (28 oz/800g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
Garnish and Serving
- Fresh parsley or basil, chopped (for garnish)
- Cooked pasta or polenta, for serving
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef chunks on all sides, about 3-4 minutes per side, to develop rich flavor and color. Transfer the browned beef pieces to the slow cooker.
- Sauté Vegetables: In the same skillet, add the chopped onion, diced carrots, and celery. Cook until softened, approximately 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant, careful not to burn.
- Deglaze the Skillet: Pour in the dry red wine to the skillet to deglaze, scraping up any browned bits stuck to the pan’s bottom. Let the wine simmer for 2-3 minutes until reduced slightly, concentrating the flavor.
- Combine Ingredients in Slow Cooker: Transfer the wine and vegetable mixture to the slow cooker. Add crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, crushed red pepper flakes (if using), bay leaf, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Slow Cook the Ragu: Cover and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the beef is extremely tender and can be shredded easily with a fork.
- Shred the Beef: Remove the bay leaf. Using two forks, shred the beef directly in the slow cooker, mixing it well with the sauce to combine flavors thoroughly. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the hot beef ragu over cooked pasta or creamy polenta, garnished generously with freshly chopped parsley or basil for a fresh herbal aroma and flavor boost.
Notes
- For deeper flavor, add a splash of balsamic vinegar or a piece of Parmesan rind to the slow cooker during cooking.
- This ragu freezes well; store in airtight containers for up to 3 months for convenient future meals.
