This Easy Slow Cooker Beef Ragu is all about tasty, tender meat simmered until it’s super soft. With just a few ingredients like beef, tomatoes, and onions, dinner is a breeze!
The best part? You can toss everything in the slow cooker and relax. I love serving it over pasta, and let’s be real, who doesn’t enjoy a big bowl of comfort food? 🍝
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking as it becomes tender with long cooking. If you’re looking for a leaner option, you can substitute with sirloin or brisket, but chuck offers the best flavor and texture.
Onion: A large yellow onion provides a nice sweetness when cooked. You can swap it with a white onion or even shallots for a milder taste. Red onions also work great, adding a vibrant color.
Garlic: Freshly minced garlic adds a wonderful aroma. If you’re in a pinch, use garlic powder (1/4 teaspoon per clove) instead, keeping in mind that it won’t have the same punch as fresh.
Crushed Tomatoes: Using canned crushed tomatoes gives richness and body. If you prefer fresh, you can use about 5-6 ripe tomatoes, peeled and chopped. Tomato sauce can also be used, but it will be slightly milder.
Red Wine: This is optional but adds depth to the ragu. If you don’t have wine, just increase the beef broth. For a non-alcoholic substitute, use additional beef broth or a splash of vinegar for acidity.
How Do I Achieve Perfectly Shredded Beef?
Shredding beef in your ragu can be a breeze if cooked correctly. The goal is to let the beef break down after slow cooking, which makes it tender. Here’s how to do it right:
- Ensure your beef is cooked until it reaches an internal temperature of at least 190°F (88°C) for the best shredding texture.
- Use two forks to shred the beef. Start at one end and pull apart the fibers; it should come apart easily.
- Mix the shredded beef back into the sauce, allowing it to soak up all those delicious flavors before serving.
With these tips, you’ll have a flavorful and melt-in-your-mouth beef ragu that everyone will love! Enjoy your meal!
Easy Slow Cooker Beef Ragu Recipe for Tender Flavor
Ingredients:
- 2 pounds (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1/2 cup (120ml) beef broth
- 1/4 cup (60ml) red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta (such as pappardelle, fettuccine, or tagliatelle), for serving
How Much Time Will You Need?
This Easy Slow Cooker Beef Ragu takes about 15 minutes of prep time, plus 7 to 8 hours on low or 4 to 5 hours on high in the slow cooker. Plan for a total of 7-8 hours if cooking on low, but you can set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Searing the Beef:
Begin by heating olive oil in a large skillet over medium-high heat. Season the beef chunks with a generous amount of salt and pepper. Brown the beef on all sides for about 3-4 minutes per side. This step adds a lot of flavors to the dish, but if you’re short on time, you can skip this and add the beef straight to the slow cooker.
2. Preparing the Slow Cooker:
Once the beef is browned (or if you skipped the browning), transfer it to your slow cooker. Add in the chopped onion, minced garlic, crushed tomatoes, beef broth, red wine (if you’re using it), tomato paste, oregano, basil, and optional red pepper flakes. Don’t forget to sprinkle a little salt and pepper into the mix!
3. Mixing it All Together:
Gently stir everything in the slow cooker to combine well. Make sure the beef is submerged in the liquid as much as possible to help it stay moist.
4. Slow Cooking the Ragu:
Cover the slow cooker with the lid and set it to low for 7 to 8 hours or high for 4 to 5 hours. The beef should become very tender and pull apart easily with a fork when it’s done.
5. Final Touches:
About 30 minutes before you’re ready to serve, take a look at the sauce. If it seems too thin, uncover the slow cooker and set it to high for the last 30 minutes to help it thicken. Taste the sauce and adjust seasoning if needed.
6. Shredding the Beef:
Remove the beef pieces from the slow cooker and use two forks to shred them. The beef should fall apart easily! Once shredded, return it to the sauce and stir to mix everything together.
7. Serving Up:
Now it’s time to serve! Plate the beef ragu over your favorite cooked pasta. Enjoy a generous sprinkle of fresh basil or parsley on top, and don’t forget a sprinkle of grated Parmesan cheese for an extra touch!
8. Enjoy!
Dig into your hearty, tender, and flavorful Beef Ragu. This is comfort food at its finest—perfect for family dinners or a cozy night in!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Other Cuts of Beef?
Yes! While beef chuck roast is ideal for its tenderness and flavor, you can use cuts like brisket or sirloin. Just keep in mind that cooking times may vary slightly depending on the cut you choose.
Is There a Vegetarian Option for This Recipe?
Absolutely! To make a vegetarian version, substitute the beef with hearty vegetables like mushrooms, lentils, or jackfruit. Use vegetable broth instead of beef broth, and adjust cooking times accordingly to ensure the vegetables are tender.
How Should I Store Leftovers?
Store any leftover Beef Ragu in an airtight container in the refrigerator for up to 3 days. You can also freeze the ragu in individual portions for up to 3 months. Just thaw in the fridge overnight before reheating.
What Should I Serve with Beef Ragu?
This ragu pairs beautifully with various types of pasta like pappardelle, fettuccine, or tagliatelle. You can also serve it over mashed potatoes or polenta for a comforting meal. Don’t forget to garnish with fresh herbs and Parmesan cheese!
