Slow Cooker Beef Ragu

When I mention making ragu to my kids they think of the red jarred tomato sauce. A ragu is actually a meat based dish with lots of diced vegetables with some tomato. It is thicker and richer tasting than a tomato sauce. Similar in premise to a bolognese but made with red wine instead of white and even less tomatoes.

This freezes well for leftovers – remember to set a date to use them so they don’t go bad in your freezer. Serve over pasta or mashed potatoes or whatever you like!

Verdict: I love making a ragu every once in awhile. The flavors are deep and rich from spending time in the slow cooker. Don’t have a slow cooker? You can do this low and slow in a dutch oven too. The meat should fall apart as you shred it in the end. Remember to use a good red wine that you would drink. You don’t want to make a dish and have it ruined by using a wine that doesn’t blend with the spices and meat.

Slow Cooker Beef Ragu

  • Servings: 6-8 large servings
  • Difficulty: easy
  • Print

Ingredients:

  • 3 tablespoons olive oil
  • 4 pounds beef chuck roast, cut into cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion, diced
  • 3 cloves garlic, minced finely
  • 2 medium carrots, shredded
  • 2 stalk celery , diced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 cup red wine
  • 1 cup beef stock
  • 1/4 cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 28 ounces canned diced tomatoes , do not drain
  • 2 bay leaves

Directions:

  1. Heat oil on high heat in a large dutch oven and season chuck roast pieces with salt and pepper.
  2. Cook the beef on all sides until well browned, about 10 minutes then remove from the pot and place the beef into your slow cooker.
  3. Add in the onion, garlic, carrots, celery, dried thyme, crushed red pepper flakes and stir.
  4. Whisk together the wine, beef broth, tomato paste and balsamic vinegar then pour it into the slow cooker.
  5. Add diced tomatoes and bay leaves, stir to combine and set crock pot to low heat for 8 hours or high heat for 4 hours.
  6. Gently break up two forks and stir well to coat with sauce.
  7. Cook pasta according to directions if desired to serve. Sauce is THICK. Stir well and remove bay leaves before serving.

5 Comments Add yours

  1. Gail says:

    I couldn’t survive without my slow cooker. Boom. 💥

    Liked by 1 person

    1. koolaidmoms says:

      Yes! It is the most used small appliance in my house. Second only to my bread maker.

      Liked by 1 person

  2. I sent your post to Pinterest.

    On Wednesday, December 1, 2021, What’s for Dinner Moms? wrote:

    > koolaidmoms posted: ” When I mention making ragu to my kids they think of > the red jarred tomato sauce. A ragu is actually a meat based dish with lots > of diced vegetables with some tomato. It is thicker and richer tasting than > a tomato sauce. Similar in premise to a bologn” >

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  3. Erika says:

    Yes, that is our definition of ragu (ragout) too.

    Like

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