Slow-cooker beef ragu

Slow-cooker beef ragu is a hearty Italian-inspired dish featuring tender beef stewed in a rich tomato and wine sauce. Perfect for serving over pasta or polenta, this recipe requires minimal effort and delivers deep, satisfying flavors.

13 Feb 2026
Cook time 360 min
Prep time 25 min

Ingredients:

2 tbsp olive oil
2 lb beef
1 onion
1 stalk celery
1 carrot
1 cup red wine
2 cans canned tomatoes
1 cup beef broth
2 tbsp tomato puree
1 tbsp fresh thyme

Slow-cooker beef ragu is the perfect recipe to prepare when you want a hearty, flavorful meal with minimal effort. This delicious Italian-inspired dish combines tender, slow-cooked beef with a rich tomato sauce, creating a comforting and satisfying meal that can be served over pasta, polenta, or crusty bread.

Instructions:

1. Preparation:
- Finely chop the onion, celery, and carrot.
- Cut the beef into large chunks if not already done.

2. Sear the Beef:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the beef chunks and sear on all sides until browned. This should take about 6-8 minutes. Brown the beef in batches if necessary to avoid overcrowding the skillet.
- Once browned, transfer the beef to the slow cooker.

3. Cook Vegetables:
- In the same skillet, add the finely chopped onion, celery, and carrot.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

4. Deglaze the Skillet:
- Pour 1 cup of red wine into the skillet with the vegetables, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
- Allow the wine to simmer for about 2-3 minutes, reducing slightly.

5. Combine Ingredients:
- Pour the vegetable and wine mixture over the beef in the slow cooker.
- Add the 2 cans of canned tomatoes, 1 cup of beef broth, and 2 tablespoons of tomato puree.
- Sprinkle in the chopped fresh thyme.
- Stir well to combine all ingredients.

6. Slow Cook:
- Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4 hours.
- The beef should be tender and easily shreddable with a fork once it’s done.

7. Final Touches:
- Once cooked, taste the ragu and adjust the seasoning with salt and pepper if needed.
- If you prefer a thicker sauce, you can set the slow cooker to high and cook uncovered for an additional 20-30 minutes to reduce the sauce.

8. Serving:
- Serve the beef ragu over pasta, polenta, or alongside crusty bread.
- Optionally, garnish with freshly grated Parmesan cheese and some extra fresh thyme.

Enjoy the rich and robust flavors of this slow-cooker beef ragu with your favorite rustic sides. It's a great option for a family meal or entertaining guests, offering both comfort and elegance with minimal effort. This recipe can be prepared in advance and stored in the refrigerator or freezer, making it a convenient choice for busy weeknights.

Slow-cooker beef ragu FAQ:

What is the best way to know when the beef ragu is done?

The beef ragu is done when the beef is tender and easily shreddable with a fork. This typically happens after cooking on low for about 8 hours or on high for 4 hours in the slow cooker.

Can I substitute red wine in this recipe?

Yes, you can substitute red wine with beef broth or grape juice for a non-alcoholic version. However, using wine does enhance the flavor profile, so choose an option that complements the dish.

How should I store leftovers of beef ragu?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the ragu for up to 3 months; just ensure it cools completely before freezing.

What pan size do I need for making beef ragu in a slow cooker?

A standard 6-quart slow cooker is ideal for this beef ragu recipe, providing enough space for all the ingredients to cook evenly.

How can I thicken the sauce if it's too thin?

If the sauce is too thin, you can set the slow cooker to high and cook uncovered for an additional 20-30 minutes to reduce the sauce. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened.

Tips:

- For extra depth of flavor, brown the beef in batches to ensure an even, deep caramelization.

- If you have extra time, let the ragu sit in the refrigerator overnight. The flavors will meld together and taste even better the next day.

- To reduce the fat content, you can skim off any excess fat from the surface of the sauce before shredding the beef.

- If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme as a substitute.

Nutrition per serving

6 Servings
Calories 520kcal
Protein 50g
Carbohydrates 10g
Fiber 4.11g
Sugar 6g
Fat 33g

Slow-cooker beef ragu