Description
A comforting and rich beef ragu simmered in a slow cooker, perfect for cozy dinners.
Ingredients
- 2.5 – 3 lbs (approx. 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 (about 1.5 cups)
- 2 large carrots, peeled and finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 4-6 cloves garlic, minced
- 1/4 cup (60ml) tomato paste
- 1 cup (240ml) dry red wine
- 1 (28-ounce / 794g) can crushed San Marzano tomatoes
- 1 (14.5-ounce / 411g) can diced tomatoes, undrained
- 1 cup (240ml) beef broth (low sodium preferred)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Optional: Pinch of red pepper flakes for heat
- For serving: Cooked pasta, fresh Parmesan cheese, fresh basil or parsley
Instructions
- Season the beef cubes with salt and pepper.
- Sear the meat in olive oil until browned on all sides.
- Sauté onion, carrots, and celery until softened, then add garlic and red pepper flakes.
- Incorporate tomato paste and cook for a few minutes.
- Deglaze the pan with red wine and reduce.
- Transfer the mixture to a slow cooker and add seared beef, tomatoes, and broth along with herbs and seasoning.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred the beef and mix it back into the sauce.
- Let sit for 15-30 minutes before serving over pasta.
Notes
For extra flavor, consider marinating the beef overnight with wine, garlic, and herbs.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian