Slow Cooker Beef Ragu

No ratings yet

Slow cooked to perfect fall-apart tender perfection and loaded with hearty flavors, this slow cooker beef ragu is incredible over warm pappardelle pasta and a comfort food favorite!

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 358kcal

Ingredients

3 lbs boneless beef chuck or rump roast, cut into 2-inch cubes
Salt and pepper
1 tablespoon olive oil
1 medium sweet onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 medium cloves garlic, minced
3/4 cup dry red wine
4 tablespoons tomato paste
2 cups beef broth
1 can (15 oz) crushed tomatoes
1 medium bay leaf
3 sprigs fresh thyme
Pappardelle pasta, grated Parmesan, and fresh minced parsley for serving

Instructions

Season beef cubes well with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef cubes and sear on all sides until golden-brown. Transfer beef to a 4-qt slow cooker.
Add onion, carrots, and celery to pan drippings and sauté over medium-high heat until onions are translucent. Add garlic and cook 1 minute until fragrant.
Stir red wine into vegetables using a spoon to scrape up any browned bits. Add tomato paste, beef broth, and crushed tomatoes and bring to a simmer, cooking until everything is combined.
Top beef cubes with sauce and stir well to combine. Add bay leaf and thyme sprigs.
Top slow cooker with lid and cook beef on high 4-5 hours or on low 7-8 hours until beef is fall-apart tender and sauce is slightly reduced.
Remove bay leaf and thyme sprigs from slow cooker and discard. Use two forks to pull beef apart into bite-sized pieces, then add back to sauce. Season beef ragu with salt and pepper to taste.
To serve, ladle beef ragu over pappardelle pasta and top with grated Parmesan and fresh parsley. Enjoy!

Notes

Storing Instructions

Store ragu in refrigerator up to 6 days. Ragu may also be frozen up to 2 months.

Nutrition