Slow-cooker beef ragu
Indulge in a deliciously hearty slow-cooker beef ragu with tender beef, aromatic vegetables, rich red wine, and savory tomatoes, all simmered to perfection. This easy, flavorful recipe offers a comforting, homemade Italian dish that's perfect for any occasion.
Cook time 360 min
Prep time 25 min
Ingredients:
2 tbsp olive oil2 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:
- Finely chop the onion, celery, and carrot.
- Cut the beef into large chunks if not already done.
- 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.
- In the same skillet, add the finely chopped onion, celery, and carrot.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- 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.
- 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.
- 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.
- 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.
- Serve the beef ragu over pasta, polenta, or alongside crusty bread.
- Optionally, garnish with freshly grated Parmesan cheese and some extra fresh thyme.
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.
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.
Nutrition per serving
6 ServingsCalories 520kcal
Protein 50g
Carbohydrates 10g
Fiber 4.11g
Sugar 6g
Fat 33g
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