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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe
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★★★★★

5.1 from 16 reviews

This Sunday Slow Cooker Beef Ragu is a hearty, flavorful Italian-inspired dish that transforms tender beef chuck into a rich, comforting sauce perfect over pasta. Slow-cooked with aromatic vegetables, tomatoes, red wine, and herbs, this recipe delivers deep, savory flavors with minimal hands-on time, ideal for a satisfying weekend meal.

Ingredients

Scale

Beef and Seasoning

  • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed and cut into 2-inch cubes
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon black pepper (divided)

Vegetables and Aromatics

  • 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
  • Optional: Pinch of red pepper flakes

Tomato and Liquids

  • 1/4 cup (60ml) tomato paste
  • 1 cup (240ml) dry red wine (Merlot, Cabernet Sauvignon, or Chianti)
  • 1 (28-ounce / 794g) can crushed San Marzano tomatoes
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium preferred)

Herbs and Seasonings

  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)

For Serving

  • Cooked pasta (pappardelle, tagliatelle, or rigatoni recommended)
  • Fresh Parmesan cheese, grated or shaved
  • Fresh basil or parsley, chopped

Instructions

  1. Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Season generously with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. This initial seasoning is crucial for building flavor.
  2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef cubes in a single layer without overcrowding. Sear each side for 2-3 minutes until deeply browned. Remove and set aside. Repeat with remaining beef, adding oil if needed.
  3. Sauté Aromatics: Reduce heat to medium. Add chopped onion, carrots, and celery to the skillet. If needed, add another teaspoon of olive oil. Sauté for 8-10 minutes until vegetables soften and onions turn translucent. Add minced garlic and optional red pepper flakes; cook 1-2 minutes until fragrant.
  4. Build the Sauce Base: Stir in tomato paste and cook for 2-3 minutes, stirring constantly, to deepen flavor and remove raw taste.
  5. Deglaze the Pan: Pour in red wine to deglaze, scraping up browned bits. Let it simmer and reduce by half over 3-5 minutes, cooking off alcohol and concentrating flavors.
  6. Transfer to Slow Cooker: Move sautéed vegetables to slow cooker insert. Add seared beef cubes on top.
  7. Add Remaining Ingredients: Pour crushed tomatoes, diced tomatoes with juice, and beef broth over beef and vegetables. Add bay leaves, oregano, thyme, and rosemary. Stir gently to combine.
  8. Slow Cook: Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until beef is very tender and easy to shred.
  9. Shred the Beef: Remove beef from slow cooker and shred with two forks, discarding large fat or gristle. Remove bay leaves and rosemary sprig from sauce.
  10. Finish the Ragu: Return shredded beef to sauce in slow cooker. Taste and adjust seasoning with remaining salt and pepper. If sauce is too thick, add beef broth or pasta water; if too thin, cook uncovered on HIGH for 20-30 minutes to reduce or thicken with a cornstarch slurry if necessary.
  11. Rest (Optional but Recommended): Turn off slow cooker, cover, and let ragu rest 15-30 minutes for flavors to meld.
  12. Serve: Spoon beef ragu over cooked pasta. Garnish with freshly grated Parmesan and chopped basil or parsley. Enjoy your comforting, flavorful meal.

Notes

  • Use a 6-quart or larger slow cooker for best results to avoid overcrowding.
  • For a spicier ragu, add a pinch more red pepper flakes or a dash of chili powder.
  • If you prefer a thicker sauce, remove the lid in the last 20-30 minutes to let it reduce.
  • Leftover ragu tastes even better the next day as flavors develop further.
  • This ragu freezes well; store in airtight containers for up to 3 months.
  • Substitute the beef chuck with pork shoulder for a different flavor profile.
  • Using low sodium beef broth lets you better control the saltiness of the final dish.

Nutrition

Keywords: slow cooker beef ragu, beef ragu recipe, Italian beef ragu, slow cooker dinner, beef pasta sauce, hearty beef ragu

Find it online: https://trendytasterecipes.com/sunday-slow-cooker-beef-ragu-recipe/