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Slow Cooker Beef Ragu Recipe

Slow Cooker Beef Ragu
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Beef Ragu Recipe: Tender, slow-cooked beef.

Ingredients

Scale
  • 2.5 pounds beef chuck roast
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
  • 28 ounces crushed San Marzano tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper, or to taste
  • 0.25 cup fresh parsley, finely minced
  • 1 clove garlic, minced (for gremolata)
  • 1 lemon, zested
  • 2 tablespoons grated Parmesan cheese (for gremolata)
  • 1 tablespoon extra virgin olive oil (for gremolata)

Instructions

  • Begin by patting your beef chuck roast completely dry with paper towels. Season generously all over with salt and freshly ground black pepper.
  • In a large, heavy-bottomed skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat until shimmering. Sear the beef on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the beef to a plate and set aside.
  • Reduce the heat to medium, then add another splash of olive oil to the same skillet. Add the diced yellow onions, carrots, and celery (the “soffritto”). Sauté, scraping up any browned bits from the bottom of the pan, until the vegetables soften and become fragrant, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  • Pour in the dry red wine, scraping the bottom of the pan to deglaze and release all those caramelized bits. Let the wine simmer for 2-3 minutes, allowing some of the alcohol to cook off and the liquid to reduce slightly.
  • Transfer the seared beef and the sautéed vegetable mixture from the skillet into your slow cooker. Add the crushed San Marzano tomatoes, beef broth, fresh rosemary sprigs, and bay leaves. Stir gently to combine everything. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is incredibly tender and easily shreds with a fork.
  • Once cooked, carefully remove the rosemary sprigs and bay leaves. Using two forks, shred the beef directly in the slow cooker, stirring it back into the rich, thick sauce. Taste and adjust seasoning with additional salt and pepper as needed.
  • Finely mince a generous handful of fresh parsley leaves and one garlic clove. Zest one lemon, ensuring you only get the bright yellow part. In a small bowl, combine the minced parsley, garlic, and lemon zest. Stir in 1 tablespoon of grated Parmesan cheese and a drizzle of good quality extra virgin olive oil. Mix gently with a fork until everything is well combined and slightly moistened.
  • Boil your favorite pasta according to package directions until al dente. Drain, reserving a cup of the starchy pasta water. Spoon a lavish amount of the rich beef ragu over the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Finish each serving with a generous sprinkle of the freshly prepared gremolata and an optional extra dusting of grated Parmesan cheese.

Notes

Oh, prepare yourselves for a culinary journey into the heart of comfort food, because this Slow Cooker Beef Ragu isn’t just a dinner; it’s a warm, soulful embrace in a bowl! Imagine tender, melt-in-your-mouth beef, slow-cooked to perfection in a rich, velvety tomato sauce that has simmered for hours, allowing all its magnificent flavors to meld and deepen.

Find it online: https://homecookstudio.com/slow-cooker-beef-ragu-savory-recipe/