A richly flavored, slow-cooked beef ragu made in the slow cooker is my go-to for cozy, satisfying dinners. With melt-in-your-mouth beef, aromatic vegetables, herbs, and a rich tomato base, this dish is ideal for piling over pasta or creamy polenta. It’s hearty, comforting, and perfect for make-ahead meals or family gatherings. Slow Cooker Beef Ragu

Why I Love This Recipe

I love this beef ragu for its deep, savory flavor and effortless preparation. Once I’ve seared the beef and built that aromatic base, the slow cooker does the rest. It’s a perfect meal to prep in the morning and come home to later in the day. I also enjoy how versatile it is — it pairs well with pasta, polenta, or crusty bread. And the leftovers? Even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2.5–3 lbs (≈1.2–1.4 kg) boneless beef chuck roast, trimmed and cut into 2‑inch cubes

  • 2 tablespoons olive oil

  • 1 large yellow onion, finely chopped (≈1.5 cups)

  • 2 large carrots, peeled and finely chopped (≈1 cup)

  • 2 celery stalks, finely chopped (≈1 cup)

  • 4–6 cloves garlic, minced

  • ¼ cup (60 ml) tomato paste

  • 1 cup (240 ml) dry red wine (or substitute with beef broth)

  • 1 (28‑ounce / 794 g) can crushed tomatoes

  • 1 (14.5‑ounce / 411 g) can diced tomatoes, undrained

  • 1 cup (240 ml) beef broth (low sodium preferred)

  • 2 bay leaves

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)

  • 1 teaspoon kosher salt (or to taste)

  • ½ teaspoon black pepper (or to taste)

  • Optional: Pinch of red pepper flakes for heat

  • For serving: cooked pasta (pappardelle, tagliatelle, rigatoni, etc.), fresh Parmesan, chopped fresh basil or parsley

Directions

  1. I pat the beef cubes dry and season them with kosher salt and black pepper.

  2. In a large skillet or Dutch oven, I heat olive oil over medium-high heat. I sear the beef in batches, browning all sides (about 2–3 minutes per side).

  3. After removing the beef, I reduce the heat to medium and sauté onion, carrots, and celery for 8–10 minutes until softened.

  4. I stir in minced garlic and red pepper flakes, cooking for another 1–2 minutes.

  5. I add tomato paste and cook it for 2–3 minutes, stirring constantly to bring out its depth.

  6. I deglaze the pan with red wine, scraping up any browned bits, and let it simmer until the wine reduces by half.

  7. I transfer the sautéed vegetables to the slow cooker, placing the seared beef cubes on top.

  8. I pour in the crushed tomatoes, diced tomatoes (with juices), and beef broth. I add the bay leaves, oregano, thyme, and rosemary.

  9. I cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the beef is fork-tender.

  10. I remove the beef, shred it with two forks, and discard any fat, gristle, or bay leaves.

  11. I return the shredded beef to the slow cooker and stir it into the sauce. I adjust seasoning if needed.

  12. If the sauce is too thick, I add a bit of broth or pasta water. If it’s too thin, I let it reduce with the lid off or use a cornstarch slurry.

  13. I like to let the ragu rest, covered, for 15–30 minutes before serving to let the flavors meld.

  14. I serve it over hot pasta and garnish with Parmesan and fresh herbs.

Servings and Timing

  • Yield: 6–8 servings

  • Prep Time: 30 minutes

  • Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH

  • Total Time: 6.5–8.5 hours

Variations

  • I sometimes add chopped mushrooms or bell peppers to the vegetable base for extra depth.

  • If I don’t want to use wine, I swap it with more beef broth and add a splash of Worcestershire sauce for richness.

  • I love using rosemary, but thyme-only versions work great too for a simpler flavor.

  • For a spicier version, I add more red pepper flakes or a pinch of cayenne.

  • I’ve also served this ragu over creamy mashed potatoes or polenta for a cozy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This ragu actually tastes even better the next day. To freeze, I portion it out and keep it in freezer-safe containers for up to 3 months.

For reheating, I gently warm it in a saucepan over medium-low heat, adding a splash of water or broth if needed. It also reheats well in the microwave in short bursts.

FAQs

What cut of beef works best for ragu?

I prefer using boneless beef chuck roast. It becomes incredibly tender and shreds beautifully after slow cooking. Short ribs or brisket can also work well.

Can I make this ragu ahead of time?

Absolutely. I often make it a day ahead because the flavor deepens overnight. It stores well and tastes even better the next day.

Do I have to sear the beef?

While it’s technically optional, I never skip this step. Searing locks in flavor and adds a rich, caramelized depth that really elevates the ragu.

Can I use a pressure cooker or Instant Pot?

Yes, I can adapt this recipe for a pressure cooker. I sear the beef using the sauté function, then cook everything on high pressure for about 45 minutes, followed by a natural release.

What pasta is best for serving with this?

I love pairing it with wide noodles like pappardelle or tagliatelle. Rigatoni also works great since it holds the sauce well. It’s also delicious over creamy polenta or mashed potatoes.

Conclusion

This slow cooker beef ragu is my kind of comfort food — rich, hearty, and layered with flavor. It’s perfect for a Sunday dinner or meal prepping for the week. Once I’ve made it, it quickly becomes a regular in my kitchen. Whether served over pasta, polenta, or spooned onto crusty bread, this ragu always satisfies.

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Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

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  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
  • Total Time: 6.5–8.5 hours
  • Yield: 6–8 servings
  • Category: Main Course / Sauce
  • Method: Slow Cooker / Braising
  • Cuisine: Italian / Italian‑inspired
  • Diet: Low Salt
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Description

A richly flavored, slow‑cooked beef ragu made in a slow cooker, perfect for serving over pasta or polenta.

Ingredients

  • 2.5–3 lbs (≈1.2–1.4 kg) boneless beef chuck roast, trimmed and cut into 2‑inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped (≈1.5 cups)
  • 2 large carrots, peeled and finely chopped (≈1 cup)
  • 2 celery stalks, finely chopped (≈1 cup)
  • 4–6 cloves garlic, minced
  • ¼ cup (60 ml) tomato paste
  • 1 cup (240 ml) dry red wine (or substitute with beef broth)
  • 1 (28‑ounce / 794 g) can crushed tomatoes
  • 1 (14.5‑ounce / 411 g) can diced tomatoes, undrained
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional: Pinch of red pepper flakes for heat
  • For serving: cooked pasta (pappardelle, tagliatelle, rigatoni, etc.), fresh Parmesan, chopped fresh basil or parsley

Instructions

  1. Pat beef cubes dry and season with about ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  2. Heat olive oil in a large heavy skillet or Dutch oven over medium‑high heat. Sear half the beef cubes (without overcrowding) until deeply browned on all sides (2–3 min per side). Remove and repeat with remaining beef.
  3. Reduce heat to medium. In the same pan, add chopped onion, carrots, and celery (add a bit more oil if needed). Sauté 8–10 minutes until softened.
  4. Add minced garlic (and red pepper flakes if using), cook 1–2 minutes until fragrant.
  5. Stir in tomato paste and cook 2–3 minutes, stirring constantly.
  6. Pour in red wine to deglaze the pan. Scrape up browned bits from the bottom. Simmer until wine reduces by about half (3–5 minutes).
  7. Transfer sautéed vegetables to the slow cooker. Add the seared beef cubes on top.
  8. Pour crushed tomatoes, diced tomatoes (with juices), and beef broth over beef and vegetables. Add bay leaves, oregano, thyme, and rosemary/sprig.
  9. Cover and slow cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until beef is very tender and shreddable.
  10. Remove beef from slow cooker, shred with two forks, discard fat/gristle and bay leaves (and rosemary sprig if used).
  11. Return shredded beef to the sauce in the slow cooker. Stir to combine. Taste and adjust seasoning (salt, pepper). If sauce is too thick, add more broth or some pasta cooking water; if too thin, remove lid or reduce or make a cornstarch slurry to thicken.
  12. Optional: Turn off the slow cooker, cover, and let the ragu rest 15–30 minutes for flavors to meld.
  13. Serve ragu over cooked pasta, garnish with grated or shaved Parmesan and fresh basil or parsley.

Notes

  • Do not skip searing the beef — it develops deep flavor through the Maillard reaction.
  • If you don’t use wine, substitute with beef broth and optionally add a splash of balsamic vinegar or Worcestershire sauce for complexity.
  • If sauce is thin at the end, you can remove the lid and cook on HIGH or simmer in a pot to reduce; or use a cornstarch slurry.
  • This ragu improves in flavor when made ahead. It stores in the refrigerator for 3–4 days or freezes up to 3 months.
  • You can vary the vegetables (e.g. add mushrooms or bell pepper) but adjust liquid/sauce consistency accordingly.

Nutrition

  • Serving Size: 1 serving (sauce only)
  • Calories: 450–550

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