Slow Cooker Beef Ragu is a delicious and hearty dish that’s perfect for a cozy dinner. Here’s a basic recipe to get you started:
Ingredients:
- 2-3 pounds beef chuck roast, trimmed of excess fat and cut into large chunks
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 bay leaves
- 2 tablespoons olive oil
- Cooked pasta, for serving
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Instructions:
- Heat olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper, then brown them in the skillet in batches, about 3-4 minutes per side. Transfer the browned beef to the slow cooker.
- In the same skillet, add the diced onion, garlic, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally. Transfer the cooked vegetables to the slow cooker.
- Add crushed tomatoes, beef broth, red wine (if using), tomato paste, oregano, basil, thyme, bay leaves, and additional salt and pepper to the slow cooker. Stir everything together to combine.
- Cover and cook on low for 8 hours or on high for 4-5 hours, or until the beef is tender and falling apart.
- Once the beef is cooked, use two forks to shred it into smaller pieces right in the slow cooker. Taste and adjust seasoning if necessary.
- Serve the beef ragu over cooked pasta, garnished with grated Parmesan cheese and chopped parsley.
- Enjoy your delicious slow cooker beef ragu!
Feel free to adjust the seasoning and ingredients according to your taste preferences. You can also add other vegetables like bell peppers or mushrooms for additional flavor and nutrients.
