Sunday Slow Cooker Beef Ragu Recipe

If you’re looking for a cozy, hearty dish that fills the house with irresistible aromas, then this Sunday Slow Cooker Beef Ragu Recipe is just what you need! It’s one of those recipes that feels like a warm hug after a long day. The beauty of this ragu lies not only in its rich flavors but also in how simple it is to prepare. You can set it and forget it, making it perfect for busy weeknights or family gatherings. Plus, who doesn’t love a dish that brings everyone together around the dinner table?

This beef ragu is truly special because it transforms humble ingredients into something extraordinary. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully over time. Trust me, once you try this recipe, it will become a cherished favorite in your household!

Why You’ll Love This Recipe

• Simple preparation: With just a few steps, you’ll have a meal that looks and tastes like you spent hours in the kitchen.
• Family-friendly: This dish is always a hit with both kids and adults, making family dinners a joy.
• Make-ahead convenience: Cook it over the weekend and enjoy leftovers throughout the week – perfect for meal prep!
• Deliciously rich flavor: The slow cooking process ensures every bite is packed with mouthwatering taste.
• Versatile serving options: Enjoy it over pasta, polenta, or even mashed potatoes for a comforting meal.

Ingredients You’ll Need

Let’s take a look at the simple and wholesome ingredients you’ll need for this delicious Sunday Slow Cooker Beef Ragu Recipe. These staples come together to create an incredible depth of flavor that you and your family will love!

For the Beef Ragu

• 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat 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 apple vinegar
• 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed 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 (or 1 sprig fresh rosemary)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional: Pinch of red pepper flakes for a hint of spice

For Serving

• Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
• Fresh Parmesan cheese (grated or shaved)
• Fresh basil or parsley (chopped)

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what you have on hand.

• Swap the protein: Use chicken thighs instead of beef for a lighter twist on this classic dish.
• Add some veggies: Toss in some mushrooms or bell peppers for extra nutrition and flavor.
• Try different herbs: Experiment with fresh herbs like thyme or parsley to brighten up the sauce.
• Make it spicy: If you like heat, add more red pepper flakes or some diced jalapeños.

How to Make Sunday Slow Cooker Beef Ragu Recipe

Step 1: Prepare the Beef

Start by patting the beef chuck cubes dry with paper towels. Season them generously with about ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. This first step is essential because seasoning enhances all those beautiful flavors as they cook.

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high heat until shimmering. Add half of your seasoned beef cubes without overcrowding the pan. Sear them on all sides until they’re deeply browned—this Maillard reaction creates layers of flavor that make your ragu irresistible! Once browned, transfer them to a plate and repeat with the remaining beef.

Step 3: Sauté Your Vegetables

Lower the heat to medium and toss in your chopped onion, carrots, and celery—the “soffritto.” If needed, add another teaspoon of olive oil here. Sauté for about 8-10 minutes until everything softens up and your kitchen smells amazing! Add minced garlic and optional red pepper flakes for an extra kick; cook for another minute until fragrant.

Step 4: Add Tomato Paste

Stir in your tomato paste and let it cook for about 2-3 minutes while stirring constantly. This step deepens its flavor and removes any raw taste from the paste—trust me; it’s worth it!

Step 5: Deglaze with Apple Vinegar

Pour in the apple vinegar to deglaze your pan. Use a wooden spoon to scrape up those delicious browned bits from the bottom—it’s full of flavor! Allow it to simmer until reduced by half; this should take around 3-5 minutes.

Step 6: Combine Everything in Your Slow Cooker

Transfer your sautéed vegetable mixture into your slow cooker insert—preferably one that’s at least six quarts! Layer those beautifully seared beef cubes right on top.

Step 7: Add Tomatoes and Seasonings

Pour crushed tomatoes, diced tomatoes with their juice, and beef broth over everything. Toss in bay leaves along with dried oregano, thyme, and rosemary; stir gently to combine all those yummy ingredients!

Step 8: Slow Cook Away!

Cover your slow cooker and set it on LOW for about 6-8 hours or HIGH for about 3-4 hours. You want that beef tender enough so it shreds easily when done—perfectly melt-in-your-mouth goodness!

Step 9: Shred Your Beef

Once cooked through, carefully remove those luscious beef chunks from your slow cooker onto a cutting board. Use two forks to shred them apart—they should fall apart effortlessly! Discard any large bits of fat or gristle while removing bay leaves too.

Step 10: Final Touches

Return shredded beef back into the slow cooker with sauce; stir well! Taste your ragu now—adjust seasonings if necessary by adding more salt or pepper as per preference.

Step 11: Let It Rest

For maximum flavor perfection, turn off your slow cooker but leave it covered—letting everything rest for at least another 15-30 minutes before serving allows flavors meld beautifully.

Step 12: Serve It Up!

Spoon generous amounts of hot ragu over cooked pasta—oh my goodness! Finish off with freshly grated Parmesan cheese and sprinkle some chopped basil or parsley on top for color—and dig in!

Enjoy every delicious bite of this Sunday Slow Cooker Beef Ragu Recipe; I promise it’s going to be one you cherish forever!

Pro Tips for Making Sunday Slow Cooker Beef Ragu Recipe

Making a delicious beef ragu is easier than you think, and these pro tips will help you nail it every time!

• Choose the right cut of meat: Using a boneless beef chuck roast is key because it becomes incredibly tender during the slow cooking process, making your ragu rich and hearty.
• Sear the beef well: Don’t skip the browning step! Searing the beef before adding it to the slow cooker creates a depth of flavor that transforms your ragu from good to fantastic.
• Use quality tomatoes: Opt for San Marzano tomatoes or high-quality crushed tomatoes. The flavor of your ragu depends heavily on the tomatoes used, so investing in good ones pays off.
• Let it rest before serving: Allowing your ragu to sit for 15-30 minutes after cooking lets the flavors meld together beautifully, enhancing the overall taste.
• Adjust seasoning at the end: Tasting and adjusting salt and pepper after shredding the beef ensures that every bite is perfectly seasoned, allowing you to cater to your personal preference.

How to Serve Sunday Slow Cooker Beef Ragu Recipe

Serving beef ragu is all about presentation and finding those perfect pairings that enhance this comforting dish. Here are some ideas to make your meal truly special!

Garnishes

• Freshly grated Parmesan cheese: A sprinkle of this rich cheese adds creaminess and a delightful umami flavor that complements the ragu perfectly.
• Chopped fresh basil or parsley: Adding a handful of fresh herbs brings brightness and color, refreshing each bite of your hearty dish.
• Red pepper flakes: For those who enjoy a bit of heat, a pinch of red pepper flakes can elevate your ragu with an exciting kick.

Side Dishes

• Garlic bread: Perfect for soaking up every drop of sauce, garlic bread is an inviting addition that pairs wonderfully with any Italian-inspired meal.
• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette adds freshness and balances the richness of the ragu.
• Roasted vegetables: Seasonal roasted veggies like zucchini, bell peppers, or asparagus provide a colorful side that complements the main dish without overpowering it.
• Polenta: Creamy polenta serves as a fantastic base for your ragu, offering a comforting texture that pairs beautifully with the robust flavors of the sauce.

With these tips and serving suggestions in hand, you’re all set to create a memorable dining experience with your Sunday Slow Cooker Beef Ragu! Enjoy every delicious bite.

Make Ahead and Storage

This Sunday Slow Cooker Beef Ragu Recipe is perfect for meal prep! Not only does it taste even better the next day, but it also allows you to enjoy a comforting meal throughout the week with minimal effort.

Storing Leftovers

• Allow the ragu to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Ensure that you label your container with the date for easy reference.

Freezing

• Portion the ragu into freezer-safe containers or resealable bags, leaving some space for expansion.
• Freeze for up to 3 months.
• For best results, consider freezing in individual servings for easy reheating.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a saucepan over medium heat until warmed through, adding a splash of beef broth or water if needed.
• Alternatively, use a microwave-safe dish and heat in short intervals, stirring often until hot.

FAQs

Here are some common questions about this delicious recipe:

Can I use different types of meat for the Sunday Slow Cooker Beef Ragu Recipe?

Absolutely! While beef chuck roast is recommended for its flavor and tenderness, you can substitute with other cuts like brisket or even ground meat. Just adjust the cooking time accordingly.

How long can I store leftovers of the Sunday Slow Cooker Beef Ragu Recipe?

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep it longer, consider freezing it for up to 3 months!

What kind of pasta goes well with beef ragu?

Pappardelle, tagliatelle, or rigatoni are excellent choices! They hold onto the sauce beautifully and make every bite delicious.

Can I make this beef ragu without a slow cooker?

Yes! You can prepare this recipe on the stovetop or in an oven-safe pot. Just simmer on low heat, covered, for about 2-3 hours until the beef is tender.

Is there a vegetarian alternative to this beef ragu recipe?

While this recipe is designed around beef, you can create a similar ragu using hearty vegetables like mushrooms or lentils as substitutes. Adjust herbs and spices according to your taste!

Final Thoughts

I hope you enjoy making this Sunday Slow Cooker Beef Ragu Recipe as much as I do! It’s a warm hug on a plate that brings family and friends together around the table. The rich flavors that develop over hours of slow cooking are simply unbeatable. Whether you’re meal prepping for busy weekdays or hosting a cozy dinner, this dish is sure to impress. Happy cooking!