There’s something magical about coming home to a kitchen filled with the rich, savory smell of beef ragu simmering away. Picture this: you’ve had a busy day, and the last thing you want to think about is dinner.
But as soon as you walk through the door, that delicious aroma envelops you like a cozy blanket, making you forget all your worries. Pair this ragu with a warm loaf of crusty bread or a side of cheesy polenta, and you’ve got not just a meal, but a little piece of comfort right there on your table.
Beef ragu is one of those dishes that feels like a warm embrace. It’s Italian comfort food at its finest, typically slow-cooked to melt-in-your-mouth perfection. When crafted in a slow cooker, the beef transforms into tender, shreds surrounded by a rich tomato sauce filled with herbs and spices.
This is not just a meal; it’s a culinary experience that brings family and friends together at the dinner table.
What is Beef Ragu Crock Pot Recipe?
Essentially, beef ragu is a meat sauce, often served with pasta, that hails from Italy. In this version, we’re using a slow cooker to tenderize the beef while amplifying the flavors of the sauce. It makes for a convenient way to prepare a meal ahead of time and allows the flavors to meld beautifully. As the beef cooks, the connective tissues break down, resulting in a sauce that’s both flavorful and comforting.
What Makes This Recipe Different From Other Beef Ragu Crock Pot Recipe?
What sets this recipe apart is its simplicity and depth of flavor. While many traditional recipes might go heavy on the rich meats or cream, this version embraces fresh vegetables and quality ingredients, making it both wholesome and delicious. The addition of red wine adds a depth that elevates this dish beyond the ordinary, and using a slow cooker means you can set it and forget it—until it’s time to feast, that is!
How Does It Taste Like?
Imagine a dish that balances richness with a hint of acidity from the tomatoes and wine. This beef ragu is savory from the well-seasoned beef and veggies, with lovely undertones from the fresh herbs. There’s a heartiness to it that feels grounding, making each bite satisfying without being heavy. Honestly, it’s the kind of dish that warms your soul and brings smiles to everyone at the table.
Ingredients You’ll Need To Make This Dish
To whip up this delightful beef ragu in your slow cooker, here’s what you’ll need:
– 1.2 kg (2.5 lb) chuck beef or another slow-cooking cut, cut into 4 equal pieces
– 1 tbsp salt
– Black pepper to taste
– 3 tbsp olive oil, divided
– 3 cloves garlic, minced
– 1 onion, diced
– 2 cups (approximately 280g) diced carrots and celery (a mix for freshness)
– 800g (28oz) crushed canned tomatoes
– 3 tbsp tomato paste
– 2 beef bouillon cubes, crumbled
– 1 cup (250ml) full-bodied red wine (like merlot or cabernet sauvignon) or beef broth
– 1 ½ cups (375ml) water
– 3/4 tsp dried thyme or 3 sprigs fresh thyme
– 3 dried bay leaves
– 2 tbsp balsamic vinegar (for added depth)
– 1 lb (500g) dried pappardelle or your pasta of choice
– Freshly grated parmesan cheese
– Fresh parsley, finely chopped (optional)
By adding balsamic vinegar to this mix, it enhances the umami of the beef and adds a nice tangy note that beautifully balances the sauce’s richness.
Ingredients From : recipetineats.com
How to Make Beef Ragu Crock Pot Recipe
Now that you’ve got everything ready, let’s get cooking! This dish is straightforward and perfect for those who might be new to cooking or simply want to spend less time in the kitchen.
Step-by-Step Directions
Step 1: Prepare the Beef
Start by patting the beef dry with a paper towel. This simple step will help it sear better. Sprinkle the pieces generously with salt and freshly cracked black pepper. The seasoning is essential for building a flavorful base.
Step 2: Sear the Beef
In a heavy-based pot, heat 1 tablespoon of olive oil over high heat. When the oil is shimmering, carefully add the beef. Let each piece sear aggressively for about 3 to 5 minutes, turning to ensure all sides are nicely browned. This browning step enhances the flavor, so don’t rush through it! Once browned, remove the beef and set it aside on a plate.
Step 3: Sauté the Vegetables
Turn your stove down to medium-low and add the remaining 2 tablespoons of olive oil to the same pot. Add in the diced onion and minced garlic, sautéing them for about 2 minutes until fragrant. Then, mix in the diced carrots and celery, allowing them to sauté slowly for an additional 5 minutes. This combination, also known as a soffrito, forms the flavorful backbone of your ragu.
Step 4: Combine Ingredients
Now it’s time to bring it all together. Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, red wine, water, thyme, and bay leaves into the pot. Stir well to combine everything nicely. Return the seared beef to the pot, making sure to include any juices that have pooled on the plate.
Step 5: Simmer on Low
Turn up the heat to bring the mixture to a gentle simmer. Once bubbling, reduce the heat to low, covering the pot. Allow it to cook for about 2 hours until the beef is tender enough to shred. If you’re using a slow cooker, set it on low for the same time frame.
Step 6: Shred the Beef
After the cooking time, carefully remove the beef from the pot and use two forks to shred it into bite-sized pieces. Return the shredded beef to the pot and let it simmer for another 30 minutes. This helps the flavors deepen further and helps the sauce thicken.
Step 7: Final Touches
Do a taste test! Season with additional salt and pepper if necessary. If the sauce feels a bit sour to you, add in 1/2 teaspoon of sugar to balance it out. Place the lid back on and let it rest until you’re ready to serve. It’s good right away but even better if you let it sit for a bit.
Tips & Tricks On Making Beef Ragu Crock Pot Recipe
– Quality Olive Oil: Always use high-quality olive oil for searing and your sauce. It makes a noticeable difference.
– Let It Rest: Allow the ragu to sit for a bit after cooking. This resting time enhances the flavors even more.
– Pasta Cooking: Cook your pasta al dente, so it’s firm enough to hold up with the hearty sauce.
– Batch Cooking: Consider making double the recipe; ragu freezes wonderfully and is great for quick meals later.
– Experiment with Herbs: Don’t be afraid to tweak the herbs to your taste. Fresh herbs can also add a delightful flavor boost.
How Do I Store This Dish?
To store your beef ragu, let it cool completely before transferring it to an airtight container. This delicious dish can be kept in the fridge for 3-4 days. You can also freeze it in portion sizes for up to 3 months. Just be sure to label the container with the date.
Serving Suggestions
Here are some fantastic ways to enjoy your beef ragu:
– With Pappardelle: Serve over pappardelle noodles, letting the sauce cling to the wide strands.
– On Polenta: Serve it over creamy polenta for a delightful combination.
– Stuffed Peppers: Use it as a filling for bell peppers—bake until the peppers are tender.
– With Garlic Bread: Pair it with a side of garlic bread to soak up every last drop of the sauce.
– As a Pizza Topping: Use the ragu as a unique pizza topping, adding mozzarella and fresh basil before baking.
What Other Substitutes Can I Use in Beef Ragu Crock Pot Recipe?
– Chuck Roast: Use brisket or round roast if chuck isn’t available.
– Red Wine Substitute: Use beef broth if you prefer to skip the wine.
– Fresh Herbs: If you have fresh thyme and bay leaves, feel free to substitute them for dried.
– Tomato Variants: You can use diced tomatoes instead of crushed for added texture.
– Vegetable Options: Swap in peas or bell peppers if carrots and celery aren’t your favorites!
Conclusion
Cooking beef ragu in a crock pot is all about simplicity and patience. You can assemble the ingredients and let the slow cooker do the hard work while you go about your day. This dish is not just a meal; it’s a celebration of comfort.
Whether it’s a bustling weeknight dinner or a cozy weekend gathering, this ragu will undoubtedly be a highlight. Trust me—once you try this dish, it will become a beloved staple that you’ll crave time and again. Bon appétit!
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Beef Ragu Crock Pot Recipe – Simple Food Dishes
Description
Beef ragu is one of those dishes that feels like a warm embrace. It’s Italian comfort food at its finest, typically slow-cooked to melt-in-your-mouth perfection. When crafted in a slow cooker, the beef transforms into tender, shreds surrounded by a rich tomato sauce filled with herbs and spices
Ingredient
Instructions
Step 1: Prepare the Beef
-
Start by patting the beef dry with a paper towel. This simple step will help it sear better. Sprinkle the pieces generously with salt and freshly cracked black pepper. The seasoning is essential for building a flavorful base.
Step 2: Sear the Beef
-
In a heavy-based pot, heat 1 tablespoon of olive oil over high heat. When the oil is shimmering, carefully add the beef. Let each piece sear aggressively for about 3 to 5 minutes, turning to ensure all sides are nicely browned. This browning step enhances the flavor, so don’t rush through it! Once browned, remove the beef and set it aside on a plate.
Step 3: Sauté the Vegetables
-
Turn your stove down to medium-low and add the remaining 2 tablespoons of olive oil to the same pot. Add in the diced onion and minced garlic, sautéing them for about 2 minutes until fragrant. Then, mix in the diced carrots and celery, allowing them to sauté slowly for an additional 5 minutes. This combination, also known as a soffrito, forms the flavorful backbone of your ragu.
Step 4: Combine Ingredients
-
Now it’s time to bring it all together. Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, red wine, water, thyme, and bay leaves into the pot. Stir well to combine everything nicely. Return the seared beef to the pot, making sure to include any juices that have pooled on the plate.
Step 5: Simmer on Low
-
Turn up the heat to bring the mixture to a gentle simmer. Once bubbling, reduce the heat to low, covering the pot. Allow it to cook for about 2 hours until the beef is tender enough to shred. If you’re using a slow cooker, set it on low for the same time frame.
Step 6: Shred the Beef
-
After the cooking time, carefully remove the beef from the pot and use two forks to shred it into bite-sized pieces. Return the shredded beef to the pot and let it simmer for another 30 minutes. This helps the flavors deepen further and helps the sauce thicken.
Step 7: Final Touches
-
Do a taste test! Season with additional salt and pepper if necessary. If the sauce feels a bit sour to you, add in 1/2 teaspoon of sugar to balance it out. Place the lid back on and let it rest until you’re ready to serve. It’s good right away but even better if you let it sit for a bit.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 9g45%
- Cholesterol 170mg57%
- Sodium 1451mg61%
- Potassium 1155mg33%
- Total Carbohydrate 69g23%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Quality Olive Oil: Always use high-quality olive oil for searing and your sauce. It makes a noticeable difference.
- Let It Rest: Allow the ragu to sit for a bit after cooking. This resting time enhances the flavors even more.
- Pasta Cooking: Cook your pasta al dente, so it's firm enough to hold up with the hearty sauce.
- Batch Cooking: Consider making double the recipe; ragu freezes wonderfully and is great for quick meals later.
- Experiment with Herbs: Don’t be afraid to tweak the herbs to your taste. Fresh herbs can also add a delightful flavor boost.
