Description
This Slow-Cooker Beef Ragu is a rich and hearty Italian-inspired dish featuring tender, slow-cooked beef chuck simmered in a flavorful tomato and red wine sauce with aromatic vegetables and herbs. Perfect for a comforting meal, it pairs beautifully with fresh lasagne sheets or your favorite pasta, topped with freshly grated parmesan for a satisfying finish.
Ingredients
Scale
Beef and Seasonings
- 1.2 kg beef chuck (braising/casserole) steak
- 1 tsp kosher salt, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 3 tbsp extra-virgin olive oil (for browning beef)
Vegetables and Sauce Base
- 1 red or brown onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 1 tbsp freshly grated garlic
- 60 g tomato paste
- 60 ml red wine (or 2 tbsp balsamic vinegar)
- 700 g passata
- 1 beef stock cube or 1 tsp beef stock (bouillon) powder
- 1 tbsp sugar (any type)
- 5 sprigs thyme
- 2 bay leaves
Pasta and Serving
- 400 g fresh lasagne sheets, or pasta of your choice
- 1 tbsp extra-virgin olive oil (to drizzle on cooked pasta)
- Freshly grated parmesan, to serve
Instructions
- Prepare the beef: Season both sides of the beef chuck steak generously with salt and freshly cracked black pepper to enhance the meat’s flavor and tenderize it.
- Brown the beef: Heat 3 tablespoons of extra-virgin olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the beef pieces in batches if necessary and cook for 6–8 minutes, turning once halfway through, until all sides are nicely browned. Remove the beef from the pan and set aside.
- Sauté the vegetables: Using the same pan, add the finely diced onion, carrot, celery, and freshly grated garlic. Cook while stirring for 3–4 minutes until the vegetables soften and become fragrant.
- Add tomato paste: Stir in the tomato paste and cook for an additional 1–2 minutes to caramelize the paste and deepen the sauce’s flavor.
- Deglaze with wine: Pour in the red wine (or balsamic vinegar) and cook for 2–3 minutes, allowing most of the liquid to evaporate. Turn off the heat after this step.
- Prepare slow cooker base: In the slow cooker, combine the passata, beef stock cube or powder, sugar, thyme sprigs, and bay leaves. Stir well to mix the ingredients together.
- Add vegetables and beef to slow cooker: Transfer the sautéed onion and vegetable mixture into the slow cooker. Then add the browned beef pieces, pressing them into the sauce to submerge as much as possible. Spoon some sauce over any exposed areas.
- Slow cook the ragu: Cover and cook on low for 8 hours or on high for 5 hours, until the beef is tender enough to shred with two forks. If not tender yet, continue cooking in 30-minute increments until done.
- Shred the beef: Remove the thyme sprigs and bay leaves and discard. Using two forks, shred the beef directly in the sauce. Note that the sauce will thicken as it rests. Taste and season with additional salt and pepper as needed.
- Cook the lasagne sheets: Bring a large pot of salted water to a boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips. Add to boiling water and cook for 60–90 seconds or until al dente. Alternatively, cook your chosen pasta according to package instructions. Drain well and drizzle with extra-virgin olive oil to prevent sticking.
- Assemble and serve: Stir about one-quarter of the ragu through the cooked lasagne strips and divide among four bowls. Top each serving with extra ragu, freshly grated parmesan, and a crack of black pepper. Serve immediately for a comforting and hearty meal.
Notes
- The beef chuck is ideal for slow cooking because it becomes tender and flavorful with long, slow heat.
- If you do not have a slow cooker, you can cook the ragu in a covered ovenproof dish in a low oven (around 150°C / 300°F) for 3 to 4 hours, or gently simmer on the stovetop until the beef is tender.
- Cutting the fresh lasagne sheets into strips makes for a rustic tagliatelle-style pasta; alternatively, bake the assembled lasagne layers if preferred.
- Leftover ragu freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 5 to 8 hours (slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: slow cooker beef ragu, beef ragu recipe, Italian slow cooked beef, lasagne ragu, slow cooked beef sauce
