Slow Cooker Beef Ragu
Indulge in the rich flavors of Italy with our mouthwatering Slow Cooker Beef Ragu recipe. This comforting dish features tender chunks of beef simmered to perfection in a savory tomato-based sauce, creating a culinary masterpiece that’s sure to impress. Whether you’re hosting a dinner party or simply craving a hearty meal, this slow cooker recipe is a must-try. Follow along as we guide you through the ingredients, instructions, cook notes, variations, and even keto and low-carb adaptations to suit your dietary preferences.
Ingredients:
- 2 pounds beef chuck roast, cut into chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/4 cup tomato paste
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup beef broth, or as needed
- Grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
- Optional: Cooked noodles for serving
Instructions:
- Prepare the Beef:
- Season the chunks of beef chuck roast with salt and freshly ground black pepper to taste.
- Sear the Beef:
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned beef chunks and sear on all sides until browned. Transfer the beef to the slow cooker.
- Saute Aromatics:
- In the same skillet, add the chopped onion, minced garlic, chopped carrot, and chopped celery.
- Saute until the vegetables are softened and aromatic, then transfer them to the slow cooker.
- Add Tomato Paste:
- Stir in the tomato paste until well combined with the vegetables and beef.
- Deglaze with Red Wine:
- Pour the dry red wine into the skillet, scraping up any browned bits from the bottom.
- Allow the wine to simmer for a few minutes to reduce slightly, then pour it into the slow cooker.
- Combine Ingredients:
- Add the canned crushed tomatoes, fresh thyme sprigs, and bay leaves to the slow cooker, stirring to combine all ingredients.
- Slow Cook:
- Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, or until the beef is tender and the flavors are well melded.
- Adjust Consistency:
- If the ragu is too thick, add beef broth as needed to achieve your desired consistency.
- Serve and Garnish:
- Once cooked, remove the thyme sprigs and bay leaves from the ragu.
- Serve the beef ragu over cooked noodles, if desired, and garnish with grated Parmesan cheese and chopped fresh parsley.
Cook Notes and Variations:
- For a deeper flavor, try using boneless short ribs or beef shank instead of beef chuck roast.
- Customize the ragu by adding additional vegetables such as bell peppers, mushrooms, or zucchini.
- For a smoky twist, add a splash of balsamic vinegar or Worcestershire sauce to the ragu.
Keto and Low-Carb Versions:
Keto Version:
- Omit the noodles and serve the beef ragu over roasted spaghetti squash or zucchini noodles.
- Ensure the canned crushed tomatoes do not contain added sugars.
- Adjust the amount of tomato paste to suit your keto dietary needs.
Low-Carb Version:
- Follow the keto adaptations mentioned above.
- Use a low-carb dry red wine or beef broth in place of regular dry red wine.
- Reduce the amount of tomato paste or use a sugar-free alternative.
Conclusion:
Our Slow Cooker Beef Ragu recipe offers a taste of Italy in the comfort of your own home. With its tender beef, aromatic vegetables, and rich tomato-based sauce, this dish is a true crowd-pleaser. Whether served over noodles or low-carb alternatives, it’s a satisfying meal that’s perfect for any occasion. So, fire up your slow cooker and treat yourself to the irresistible flavors of this classic Italian dish.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of beef for this recipe?
A: Yes, boneless short ribs or beef shank can be used for a richer flavor.
Q: Can I make this recipe ahead of time?
A: Yes, this beef ragu can be prepared ahead of time and reheated before serving.
Q: Can I freeze leftovers of the beef ragu?
A: Absolutely, leftovers can be frozen and reheated for future enjoyment.