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
Scale
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.
