why make this recipe
Tender Crockpot Beef Ragu is a delightful meal that is simple to prepare and perfect for a cozy dinner. Cooking it in a slow cooker means you can set it and forget it, allowing the flavors to develop beautifully over time. The beef becomes incredibly tender and pairs perfectly with the wide, flat pappardelle pasta, making for a comforting and hearty dish. Plus, it’s a great way to feed a crowd or have leftovers for the week!
how to make Tender Crockpot Beef Ragu
Ingredients:
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 28 oz (800g) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup (240ml) beef broth, low sodium preferred
- ½ cup (120ml) red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 12 oz (340g) pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, freshly grated (optional)
Directions:
- Trim excess fat from the chuck roast and cut into roughly 2-inch chunks. Pat dry with paper towels to encourage browning. (10 minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown beef chunks on all sides until deeply caramelized—about 3-4 minutes per batch. Set browned pieces aside. (15 minutes)
- In the same skillet, add diced onion, carrots, and celery. Cook until softened and fragrant, around 5-7 minutes. Add minced garlic and cook for 1 more minute until aromatic. (10 minutes)
- Pour in red wine (if using) or a splash of beef broth, scraping the bottom to loosen browned bits. Let it reduce slightly, about 2-3 minutes.
- Transfer beef, sautéed veggies, crushed tomatoes, tomato paste, beef broth, dried herbs, and bay leaf into the slow cooker. Stir gently to combine. Season with salt and pepper. (5 minutes)
- Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is fork-tender and sauce thickened.
- About 15 minutes before the ragu finishes, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente, usually 7-9 minutes. Reserve ½ cup pasta water before draining. (15 minutes)
- Remove bay leaf from the ragu. If sauce is too thick, stir in reserved pasta water a little at a time for silky texture. Taste and adjust seasoning with salt and pepper.
- Toss pappardelle with a few spoonfuls of beef ragu or plate pasta and ladle sauce on top. Garnish with chopped parsley and Parmesan if desired. (5 minutes)
how to serve Tender Crockpot Beef Ragu
Serve your Beef Ragu over pappardelle with a sprinkle of fresh parsley and grated Parmesan cheese on top. This dish is great for family dinners or gatherings, and it pairs well with a side salad and crusty bread for soaking up the delicious sauce.
how to store Tender Crockpot Beef Ragu
Leftover ragu can be stored in an airtight container in the fridge for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Tender Crockpot Beef Ragu
- Make sure to brown the beef well for extra flavor.
- Don’t skip the browning of the vegetables; this step adds depth to the ragu.
- Feel free to add other vegetables like bell peppers or mushrooms for added nutrition and flavor.
- Adjust the seasoning towards the end; sometimes, a little extra salt or herbs can make a big difference.
variation
For a lighter version, you can use turkey or chicken breast instead of beef. Just remember that the cooking time may differ slightly.
FAQs
Can I use a different type of pasta?
Yes, you can use other types of pasta like tagliatelle, fettuccine, or even spaghetti. The cooking time may vary, so be sure to check package instructions.
Is the red wine necessary?
No, the red wine is optional. You can simply use additional beef broth instead if you prefer to skip the alcohol.
Can I make this ragu ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors continue to meld. Just reheat on the stove before serving.
