This Easy Slow Cooker Beef Ragu is perfect for cozy dinners! With tender beef simmered in a yummy tomato sauce, it’s a hearty dish that warms your heart.
Gotta love how easy this recipe is! Just toss everything in the slow cooker and let it work its magic. I like to serve it over pasta, and it makes dinner feel extra special!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes super tender. If chuck roast isn’t available, you can use brisket or round roast. Just remember these cuts might cook a bit differently.
Onion: A large onion adds sweet depth to the ragu. If you’re out of onions, shallots can work in a pinch, or even use onion powder—just be light-handed!
Crushed Tomatoes: They are the base of the sauce. If you prefer a chunkier texture, diced tomatoes are also great. For a fresh twist, you can even use fresh tomatoes when in season!
Red Wine: It adds richness to the flavor. If you’d like to skip it, just add an extra cup of beef broth instead. For a non-alcoholic version, red wine vinegar can be used, but use less—about 2 tablespoons diluting it with some water.
Pasta: Pappardelle is a favorite to pair with ragu, but any long or wide pasta works really well. Gluten-free pasta options are also available if needed.
How Can I Ensure My Ragu Has Deep Flavor?
A few techniques can elevate the flavor of your ragu. First, browning the beef is key; it builds a rich base. Don’t rush this step! Additionally, deglazing the skillet after browning the meat helps capture all those delicious brown bits.
- After browning the beef, sauté the onion until soft, then add garlic for a minute.
- Deglaze the pan with wine or broth, scraping up the bits, and add that flavorful mix to the slow cooker.
- Cooking on low for longer allows flavors to meld beautifully. Aim for at least 7 hours.
Finally, let the ragu sit for a few minutes before serving; this lets the flavors settle. Enjoy your cozy dinner!
Easy Slow Cooker Beef Ragu for Cozy Dinners
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta (such as pappardelle, rigatoni, or spaghetti)
How Much Time Will You Need?
This hearty Beef Ragu takes about 15 minutes of prep time, plus 7-8 hours of cooking on low (or 4-5 hours on high). It’s a great make-ahead dish that’s perfect for busy days. The longer it cooks, the more delicious it becomes!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Once the oil is hot, add the beef to the skillet. Brown the beef on all sides, which should take about 3-4 minutes per side. This step adds wonderful flavor to your ragu!
2. Preparing the Aromatics:
After browning the beef, transfer the chunks to the slow cooker. In the same skillet, add the finely chopped onion. Sauté the onion until it’s soft, which should take about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
3. Making the Sauce:
Now, it’s time to build the sauce! Pour in the beef broth and if you’re using, the red wine to deglaze the pan. Scrape any browned bits off the bottom of the skillet—these are packed with flavor! Pour this mixture into the slow cooker with the beef.
4. Adding the Tomatoes and Spices:
Next, add the crushed tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes (if using), and a pinch more salt and pepper. Stir everything together well to ensure all the ingredients are combined.
5. Slow Cooking:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and easily shreddable when done. If you have the time, low and slow is the way to go for the best flavor!
6. Shredding the Beef:
Once cooking time is complete, carefully remove the beef chunks from the slow cooker and shred them using two forks. Return the shredded beef to the slow cooker and stir it into the sauce.
7. Serving:
To serve, ladle the beef ragu over your choice of cooked pasta. Sprinkle with fresh chopped parsley and a generous offering of grated Parmesan cheese on top. Enjoy this cozy, hearty dinner with your loved ones!
This ragu is perfect for making ahead of time, and the flavors deepen beautifully if you refrigerate and reheat it the next day. Happy cooking!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Frozen Beef for This Ragu?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. Thaw it overnight in the refrigerator or use the quick method by submerging it in cold water. Make sure to pat it dry before browning to avoid excess moisture.
How Can I Make This Ragu Spicier?
If you like a little heat, increase the amount of red pepper flakes to your taste! You can also add chopped fresh chili peppers or a dash of hot sauce when you mix in the tomatoes and spices.
Can I Make This Recipe Ahead of Time?
Absolutely! The beef ragu actually tastes even better the next day. You can make it a day in advance, let it cool, and store in an airtight container in the fridge. Reheat gently on the stovetop or microwave before serving.
What Should I Serve with Beef Ragu?
This ragu is delicious served over pasta like pappardelle, rigatoni, or spaghetti. For a low-carb option, try serving it over spiralized vegetables, cauliflower rice, or alongside a fresh salad for a lighter meal.
