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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!
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Slow Cooker Beef Ragu

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 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 7 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

Serving: 8 oz ragu (calculated without pasta) | Calories: 358kcal | Carbohydrates: 8.1g | Protein: 40.6g | Fat: 16.3g | Saturated Fat: 4.7g | Cholesterol: 120mg | Sodium: 412mg | Potassium: 282mg | Fiber: 1.8g | Sugar: 3.8g | Calcium: 31mg | Iron: 6mg