Beef

Slow Cooker Beef Ragu

Today, I’m thrilled to share with you one of my all-time favorite recipes: Slow Cooker Beef Ragu. This dish is a celebration of comforting flavors and hearty goodness that’s perfect for any occasion, from cozy family dinners to impressive gatherings with friends. Picture tender chunks of beef simmered in a rich, flavorful sauce, all cooked to perfection in your trusty slow cooker. Get ready to tantalize your taste buds and impress your loved ones with this mouthwatering masterpiece!

Are you craving a meal that’s not only delicious but also incredibly easy to prepare? Look no further than Slow Cooker Beef Ragu. Not only does it require minimal hands-on time, but it also yields incredible results that will have everyone coming back for seconds. Plus, with its hearty flavors and versatile nature, this dish is sure to become a staple in your recipe repertoire. Whether you’re cooking for a crowd or simply treating yourself to a cozy night in, Slow Cooker Beef Ragu is guaranteed to satisfy your cravings and leave you wanting more.

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Ingredients:

  • 3 pounds beef chuck roast, cut into large pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 28 ounces crushed tomatoes (1 large can)
  • 6 ounces tomato paste (1 can)
  • 1 pound cooked pasta (pappardelle recommended)
  • Chopped fresh parsley, optional, for serving
  • Freshly grated Parmesan cheese, optional, for serving

Step-by-Step Guide:

  • Season the beef generously with salt and pepper.
  • Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
  • Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.
  • In the same pot, heat the remaining 1 tablespoon of olive oil.
  • Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
  • Pour the mixture into a slow cooker.
  • Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.
  • Add the seared beef to the slow cooker.
  • Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.
  • Remove the bay leaves and shred the beef directly in the slow cooker.
  • Serve the beef ragu over cooked pasta.
  • Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.

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Expert Tips and Tricks:

  • For added depth of flavor, try browning the beef in batches before adding it to the slow cooker.
  • Don’t skip the wine! It adds a rich complexity to the sauce that you won’t want to miss.
  • Leftovers taste even better the next day, so don’t hesitate to make a big batch and enjoy it throughout the week.

Variations:

  1. Swap out the beef for lamb or pork for a different flavor profile.
  2. Add a splash of balsamic vinegar for a tangy twist.
  3. Stir in a handful of fresh herbs like basil or oregano for a burst of freshness.
  4. For a spicy kick, add some crushed red pepper flakes to the sauce.
  5. Experiment with different types of pasta, such as rigatoni or spaghetti, to change up the texture.
  6. Incorporate diced bell peppers or mushrooms for added vegetables and flavor.
  7. For a creamy twist, stir in a dollop of mascarpone or cream cheese before serving.
  8. Make it gluten-free by using gluten-free pasta and ensuring all other ingredients are certified gluten-free.
  9. Try using different types of wine, such as white wine or rosé, for a unique flavor profile.
  10. Add a can of drained and rinsed beans, such as cannellini or kidney beans, for extra protein and texture.

What to Serve It With:

  1. Crusty bread for mopping up the sauce.
  2. Garlic breadsticks for dipping.
  3. A simple green salad with a balsamic vinaigrette.
  4. Roasted vegetables, such as broccoli or Brussels sprouts.
  5. Creamy mashed potatoes for a comforting side.
  6. Steamed rice for a lighter option.
  7. Crisp, chilled coleslaw for a refreshing contrast.
  8. Garlic mashed cauliflower for a low-carb alternative.
  9. Grilled corn on the cob for a summery twist.
  10. Buttered noodles for a classic pairing.

Freezing Instructions:

  1. Allow the Slow Cooker Beef Ragu to cool completely before freezing.
  2. Transfer the ragu to freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion.
  3. Seal the containers or bags tightly, removing as much air as possible to prevent freezer burn.
  4. Label the containers or bags with the date and contents.
  5. Place the containers or bags in the freezer, ensuring they are stored flat to save space and prevent spills.

Reheating Instructions:

  1. Thaw the frozen Slow Cooker Beef Ragu overnight in the refrigerator.
  2. Transfer the thawed ragu to a saucepan or skillet.
  3. Heat the ragu over medium heat, stirring occasionally, until heated through.
  4. Alternatively, you can reheat the ragu in the microwave, stirring occasionally, until heated to your desired temperature.
  5. Serve the reheated ragu over cooked pasta, garnished with chopped fresh parsley and freshly grated Parmesan cheese, if desired.
  6. Enjoy the comforting flavors of Slow Cooker Beef Ragu all over again!

Slow Cooker Beef Ragu

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

Instructions

  1. Season the beef generously with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
  3. Sear the beef for a few minutes on each side to create a brown crust. Transfer the beef to a plate and set aside.
  4. In the same pot, heat the remaining 1 tablespoon of olive oil.
  5. Add the chopped onion, celery, and carrots. Sprinkle with salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for another minute.
  6. Pour the mixture into a slow cooker.
  7. Add the dried thyme, dried rosemary, bay leaves, red wine, beef broth, crushed tomatoes, and tomato paste to the slow cooker. Stir well to combine.
  8. Add the seared beef to the slow cooker.
  9. Cover and cook on high for 5-6 hours or on low for 6-10 hours, until the beef can be easily shredded with a fork.
  10. Remove the bay leaves and shred the beef directly in the slow cooker.
  11. Serve the beef ragu over cooked pasta.
  12. Optionally, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.
Keywords:Comfort Food, cozy flavors, Crowd-Pleaser, dinner party favorite, Easy Dinner, Family-Friendly, flavorful sauce, Freezer-friendly, Hearty Meal, homemade goodness, Italian-inspired, Make-Ahead, Meal Prep, pasta dish, Slow Cooker Beef Ragu, Slow Cooker Recipe, Tender Beef, Versatile recipe, Weeknight Dinner

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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