Sunday Slow Cooker Beef Ragu Recipe

Why Make This Recipe

Sunday Slow Cooker Beef Ragu is a perfect dish for family gatherings or meal prep. It’s hearty, comforting, and fills your kitchen with a wonderful aroma as it cooks. The slow cooker makes it easy to prepare a flavorful meal with little effort. You can let it simmer while you enjoy your Sunday, and the result is a rich, savory sauce that pairs beautifully with pasta.

How to Make Sunday Slow Cooker Beef Ragu

Ingredients

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped (about 1.5 cups)
• 2 large carrots, peeled and finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 1 cup)
• 4-6 cloves garlic, minced
• 1/4 cup (60ml) tomato paste
• 1 cup (240ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
• 1 (14.5-ounce / 411g) can diced tomatoes, undrained
• 1 cup (240ml) beef broth (low sodium preferred)
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice
• For serving: Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)

Directions

1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season them with about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

2. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add half of the beef cubes to the pan in a single layer. Sear until browned, about 2-3 minutes per side. Remove and set aside. Repeat with the remaining beef.

3. Sauté the Vegetables: Reduce heat to medium. In the same skillet, add chopped onion, carrots, and celery. If needed, add more olive oil. Sauté for 8-10 minutes until softened. Add garlic and optional red pepper flakes; cook for another 1-2 minutes.

4. Add Tomato Paste: Stir in tomato paste and cook for 2-3 minutes to deepen its flavor.

5. Deglaze with Wine: Pour in red wine to deglaze the pan, scraping any bits off the bottom. Let it simmer and reduce for about 3-5 minutes.

6. Combine in Slow Cooker: Transfer the vegetable mixture to your slow cooker. Add the browned beef cubes on top.

7. Add Tomatoes and Spices: Pour in crushed tomatoes, diced tomatoes, and beef broth. Add bay leaves, oregano, thyme, and rosemary. Stir gently.

8. Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

9. Shred the Beef: Once cooked, carefully remove beef and shred with forks. Discard excess fat and bay leaves.

10. Mix and Adjust Seasoning: Return shredded beef to the slow cooker. Taste and adjust the seasoning if necessary. Let it rest for 15-30 minutes before serving.

11. Serve: Spoon the hot beef ragu over your favorite pasta. Garnish with fresh Parmesan and chopped basil or parsley.

How to Serve Sunday Slow Cooker Beef Ragu

This hearty ragu pairs wonderfully with pasta like pappardelle, tagliatelle, or rigatoni. Generously spoon the ragu over the pasta and finish with a sprinkle of fresh Parmesan cheese and herbs for added flavor. You can also serve it with crusty bread for dipping.

How to Store Sunday Slow Cooker Beef Ragu

Leftover beef ragu can be stored in an airtight container in the fridge for up to 3 days. To keep it longer, you can freeze it for up to 3 months. When ready to eat, simply thaw overnight in the fridge and reheat in a saucepan or microwave until warmed through.

Tips to Make Sunday Slow Cooker Beef Ragu

• Browning the Beef: Don’t skip the browning step. It adds a lot of flavors to the dish.
• Let it Rest: Allow the ragu to rest before serving. This helps the flavors meld together.
• Adjust Consistency: If the sauce is too thick after cooking, add a bit more beef broth or pasta water.

Variation

You can add other vegetables like bell peppers or mushrooms to the ragu for extra nutrition and flavor. Additionally, feel free to experiment with different herbs or use a different cut of meat if you prefer.

FAQs

Can I use other cuts of beef?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary.

Is this dish spicy?
The ragu is not inherently spicy. If you’d like some heat, add a pinch of red pepper flakes.

Can I make this in advance?
Absolutely! The ragu tastes even better the next day. Just reheat and serve it.

Enjoy making this delicious Sunday Slow Cooker Beef Ragu for a comforting meal!

ANNONCE