Experience the unparalleled comfort and rich flavor of a slow-cooked classic with this Crock Pot Beef Ragu recipe. Featuring succulent beef steak simmered to perfection in a deeply aromatic tomato sauce with a medley of herbs and spices, this dish promises a truly memorable meal that warms both the heart and home.
Indulge in the Magic of Slow Cooker Beef Ragu
Transform your ordinary weeknight pasta into an extraordinary culinary event with this exquisite Crock Pot Beef Ragu sauce. This recipe holds a special place in our hearts, and once you prepare it, you’ll understand why. The enchanting aroma that fills your home as it gently simmers for hours is just the beginning. Serve it over your favorite pasta, and watch as this rich, tender beef sauce takes center stage, delivering a depth of flavor that’s simply unmatched.
We understand the temptation to streamline processes or find quick substitutions for certain ingredients. However, for this particular Beef Ragu, we strongly encourage you to embrace the traditional approach. This isn’t a sauce designed for shortcuts; it’s a testament to the beauty of slow cooking and patience. Think of it as a Sunday sauce, a culinary labor of love that rewards generously. Avoid the urge to cook on high heat or to omit key components, as each element plays a crucial role in developing its complex and authentic taste. Trust us, the final result is absolutely worth every moment of anticipation.
Frequently Asked Questions About Crock Pot Beef Ragu
Absolutely! This Crock Pot Beef Ragu recipe is incredibly adaptable for larger gatherings. You can effortlessly double or even triple the ingredients to accommodate more servings. Just ensure you utilize a slow cooker of sufficient size to hold the increased volume of sauce and meat comfortably. A larger slow cooker, typically 7-quart or more, will be ideal for doubling the recipe, allowing all the flavors to meld beautifully without overcrowding.
Yes, you certainly can prepare this savory beef ragu on the stovetop if you prefer. Follow all the initial steps as outlined for browning the vegetables and searing the beef. Instead of transferring the mixture to a slow cooker, place everything into a large, heavy-bottomed Dutch oven. Cover it tightly and allow it to simmer gently over very low heat for at least 2 to 3 hours, or until the beef reaches that desirable fork-tender consistency. Periodically check the sauce and stir to prevent sticking, adding a little beef stock or water if it thickens too much.
For those looking for a quicker alternative, the Instant Pot is a viable option. Complete the initial sautéing of vegetables and searing of beef in the Instant Pot using the “Sauté” function. Once those steps are done, add all the remaining ingredients. Secure the lid and cook on high pressure for 30-40 minutes. Allow for a natural pressure release for about 10-15 minutes, then carefully quick release any remaining pressure. Exercise caution when releasing pressure to avoid steam burns.
While red wine is a classic component in authentic Ragu sauces, contributing significantly to its complex depth of flavor, we’ve listed it as optional in this recipe to accommodate varying preferences. If you have the opportunity to include it, we highly recommend it, as it adds an incredible richness and subtle acidity that truly elevates the sauce. Don’t worry about a distinct “wine” taste; the alcohol cooks off, leaving only a more nuanced flavor profile. If you choose not to use red wine, simply substitute it with an equal amount of good quality beef stock to maintain liquid levels and some savory depth.
No, we strongly advise against cooking this Beef Ragu on high heat. The essence of a truly exceptional ragu lies in the “low and slow” cooking method. This extended, gentle simmer is essential for several reasons: it allows the beef chuck steak to break down slowly, rendering it incredibly tender and melt-in-your-mouth, and it gives all the flavors ample time to fully meld and deepen, creating a more robust and satisfying sauce. Cooking on high would compromise both the beef’s tenderness and the sauce’s rich, developed flavor profile.
Bay leaves are a secret weapon in many red sauce recipes, and their inclusion in this Beef Ragu is deliberate. When simmered low and slow, these unassuming leaves impart a subtle, earthy, and slightly peppery depth to the sauce. They don’t have an overpowering flavor on their own but act as a foundational aromatic, enhancing the overall complexity and contributing to that comforting, traditional ragu taste without being explicitly identifiable. Remember to remove them before serving!
Beef Ragu is a hearty and flavorful dish that pairs wonderfully with a variety of sides. Beyond your choice of pasta, consider a fresh, crisp green salad with a light vinaigrette to cut through the richness. Essential bread sides like classic Garlic Bread, decadent Cheesy Garlic Bread, homemade Breadsticks, or even delightful Cheese Stuffed Breadsticks or Garlic Knots are perfect for soaking up every last drop of the luscious sauce. For an extra touch of freshness, a sprinkle of freshly grated Parmesan cheese and chopped parsley always makes a wonderful garnish.
Proper storage is key to enjoying your delicious Beef Ragu for days to come. Once the sauce has cooled completely to room temperature, transfer it to an airtight container. It can then be stored safely in the refrigerator for up to 5 days. For optimal flavor and safety, ensure it cools down relatively quickly before refrigerating.
Absolutely, freezing this rich Beef Ragu is an excellent idea for meal prep or preserving leftovers! You can easily freeze extra sauce or any remaining portions to have on hand for a quick and delicious meal whenever a craving strikes. Simply transfer the cooled sauce to a freezer-safe container or heavy-duty freezer bags. It will keep well in the freezer for up to 2 months without losing its quality. A crucial tip: we highly recommend freezing the sauce separately from any cooked pasta. When you’re ready to enjoy it, thaw the sauce in the refrigerator overnight, then reheat gently on the stovetop and cook fresh pasta to serve alongside it for the best possible texture and taste experience.
Essential Ingredients for a Perfect Beef Ragu (Refer to the Recipe Card Below for Full Details)
Crafting an authentic and flavorful Crock Pot Beef Ragu begins with selecting the right ingredients. Each component plays a vital role in building the layered taste profile that defines this classic dish:
- Olive Oil: Essential for sautéing vegetables and searing the beef, providing a foundational richness.
- Unsalted Butter: Adds a creamy, delicate flavor and aids in browning, complementing the olive oil beautifully.
- Mirepoix (Yellow Onion, Carrots, Celery Stalks): This classic aromatic base is non-negotiable for true depth. Finely dicing these vegetables allows them to melt into the sauce, providing sweetness and savory complexity. To save time, many grocery stores offer pre-chopped mirepoix mixes.
- Garlic Cloves: Always opt for fresh garlic, minced, for its vibrant, pungent flavor that is far superior to jarred alternatives. It’s a cornerstone of Italian sauces.
- Beef Chuck Steak: The star of the dish. Chuck steak is prized for its marbling and connective tissue, which, through long, slow cooking, break down into incredibly tender, fall-apart beef. Beef short ribs are another excellent alternative. It is crucial to note that this recipe is specifically designed for these cuts, not ground beef. For a delicious ground beef pasta sauce, please check out our Homemade Beef Spaghetti Sauce recipe instead.
- Crushed Tomatoes: The heart of the sauce. If possible, seek out canned San Marzano tomatoes. Their superior flavor, balanced sweetness, and lower acidity make them ideal for a rich ragu. Crush them by hand or with a potato masher, ensuring all the flavorful juice is included.
- Beef Stock: Provides a savory liquid base for simmering. Using low or no-sodium beef stock allows you to control the overall saltiness of the sauce.
- Red Wine (Optional): While optional, a dry red wine (like a Merlot or Cabernet Sauvignon) adds an incredible depth of flavor and complexity. The alcohol evaporates during cooking, leaving behind a rich, nuanced taste. If you prefer not to use wine, beef broth is a suitable substitute as mentioned in the FAQ. You won’t taste the wine itself, but rather its contribution to the overall savoriness.
- Tomato Paste: A concentrated burst of tomato flavor that deepens the color and richness of the sauce. We find the squeeze tube variety particularly convenient for easy measurement and storage.
- Honey: This ingredient does not add sweetness to the dish. Its primary role is to subtly balance and cut through the natural acidity of the tomatoes, creating a smoother, more harmonious flavor profile without making the sauce overtly sweet. Don’t let its inclusion deter you from this fantastic sauce.
- Chopped Parsley: Fresh parsley, whether curly or flat-leaf, adds a bright, fresh herbaceous note that lifts the entire dish.
- Better Than Bouillon Beef Base: We highly recommend this product for its exceptional, concentrated beef flavor, which significantly enhances the depth of the ragu. If unavailable, two beef bouillon cubes can be used as a substitute, but the base truly offers a richer profile.
- Dried Oregano: A classic Italian herb that brings a warm, earthy, and slightly pungent flavor to the tomato sauce.
- Dried Thyme: Contributes a subtle, earthy, and slightly minty aroma that complements the beef and tomatoes beautifully.
- Red Pepper Flakes: Added for a tiny hint of warmth and complexity, not for intense spiciness. Feel free to adjust the amount or omit them if you are sensitive to heat.
- Bay Leaves: Do not skip these! As discussed in the FAQ, bay leaves are crucial for adding a subtle, earthy depth and aromatic complexity to the long-simmering sauce. Remember to remove them before serving.
- Water: Used to adjust the consistency of the sauce as needed, ensuring it reaches your desired thickness.
Crafting Your Delicious Crock Pot Beef Ragu: A Step-by-Step Guide
Follow these simple steps to create a rich, tender, and incredibly flavorful Beef Ragu that will become a beloved family favorite:
- In a large cast-iron skillet or heavy-bottomed pot, combine the olive oil and unsalted butter. Heat over medium heat until the butter is melted and the oil is shimmering and just beginning to bubble slightly, indicating it’s hot enough.
- Add the finely diced yellow onion, carrots, celery, minced garlic, black pepper, and coarse kosher salt to the hot skillet. Sauté this aromatic mixture, known as mirepoix, for approximately 3 minutes, stirring occasionally, until the onions begin to soften and turn translucent. This step is crucial for building a flavorful base.
- Carefully transfer the sautéed vegetable mixture from the skillet into your 5-quart crock pot.
- Return the cast-iron skillet to the stove. If needed, add another tablespoon of olive oil. Increase the heat to medium-high. Add the 1-inch cubed beef chuck steak to the hot skillet in batches if necessary to avoid overcrowding. Sear each side of the steak for 1-2 minutes until a deep, golden-brown crust forms. The goal here is to develop rich flavor through the Maillard reaction, not to cook the beef through.
- Once all the beef is beautifully browned, transfer it to the crock pot, joining the sautéed vegetables.
- Into the crock pot with the beef and vegetables, add the crushed tomatoes, beef stock, red wine (if using), tomato paste, honey, chopped parsley, Better Than Bouillon beef base, dried oregano, dried thyme, red pepper flakes, and bay leaves. Give all the ingredients a thorough stir to combine them well.
- Cover the crock pot with its lid and cook on the LOW setting for 6 to 8 hours, or until the beef is incredibly tender and easily shreds with a fork. Resist the urge to lift the lid frequently, as this releases heat and prolongs cooking time.
- During the final hour of cooking, if you find the sauce is becoming too thick, you can add ⅛ cup of water at a time, stirring gently, until it reaches your desired consistency. Add more as necessary.
- Once the Beef Ragu is perfectly cooked, carefully remove and discard the bay leaves.
- Transfer the tender beef steak from the crock pot to a cutting board. Using two forks, gently shred the beef. It should be so incredibly tender that it separates with minimal effort.
- Return the shredded beef to the crock pot and stir it into the rich ragu sauce. Cover the crock pot again to keep the sauce warm while you prepare your pasta.
- Cook your preferred pasta, such as papardelle, tagliatelle, or fettuccine, according to the package directions until al dente.
- Once the pasta is cooked and drained, transfer it back into the pot it was boiled in. Add a generous amount of the warm Beef Ragu sauce and toss gently to thoroughly coat the pasta. This step allows the pasta to absorb some of that incredible flavor.
- Serve the delicious Ragu pasta immediately in individual bowls or on plates, topping each serving with additional rich sauce and a sprinkle of fresh Parmesan cheese or parsley, if desired. Enjoy!
Craving More Comforting Slow Cooker Recipes?
If you loved this Crock Pot Beef Ragu, you’re in for a treat! Explore more of our favorite slow cooker recipes that bring flavor and ease to your kitchen:
- Crock Pot Lasagna
- Crock Pot Homemade Meatballs and Marinara
- Crock Pot White Lasagna
- Crock Pot Chicken Alfredo for Two
- Crock Pot Stroganoff for Two
- Crock Pot Mac and Cheese
- Crock Pot Chili
Crock Pot Beef Ragu
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Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots (about 2 carrots)
- 2 finely diced celery stalks (about ½ cup or so)
- 3 garlic cloves, minced
- ½ teaspoon black pepper
- ⅛ teaspoon coarse kosher salt
- 1.5 pounds beef chuck steak, cut into 1-inch cubes
- 28 ounce can crushed tomatoes
- 2 cups beef stock
- ½ cup red wine (optional, substitute with beef broth)
- 3 Tablespoons tomato paste
- 1 Tablespoon honey
- 1 Tablespoon chopped parsley (curly or flat leaf)
- 2 teaspoons better than bouillon beef base
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- ⅛ cup water (adding more as necessary)
- 8.8 ounces package papardelle pasta (or your favorite pasta, for serving)
Instructions
- In a large cast iron skillet add 2 Tablespoons olive oil and 2 Tablespoons unsalted butter over medium heat.
- Once the butter is melted and the oil is hot (it should start to bubble a bit), add in 1 cup finely diced yellow onion, 1 cup finely diced carrots, 2 finely diced celery stalks, 3 garlic cloves, minced, ½ teaspoon black pepper and ⅛ teaspoon coarse kosher salt.
- Stir for about 3 minutes or until you start to see the onions turn translucent.
- Transfer everything to a 5 quart crock pot.
- Next, add 1.5 pounds beef chuck steak, cut into 1-inch cubes to the cast iron skillet. Sear each side of the steak on medium to high heat for 1-2 minutes on each side so the steak has a deep golden brown color. You are not cooking it through, but getting a good brown color on the outside. If necessary, you may need to add another Tablespoon of oil to the skillet.
- Transfer the browned steak to the crock pot with the vegetables.
- To the crock pot add 28 ounce can crushed tomatoes, 2 cups beef stock, ½ cup red wine, 3 Tablespoons tomato paste, 1 Tablespoon honey, 1 Tablespoon chopped parsley, 2 teaspoons better than bouillon beef base, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes and 2 bay leaves. Give it all a good stir.
- Then cover and cook on low for 6 to 8 hours or until the beef is tender.
- Add 1/8 cup water at a time if you feel the sauce is getting too thick and needs to be thinned out a bit. Adding more if needed.
- When the sauce is ready, remove the bay leaves and discard.
- Next, remove the steak from the crock pot to a cutting board. Shred the steak with 2 forks. The steak should be so tender that it easily separates.
- Transfer the shredded steak back to the crock pot and cover the crock pot while you make the pasta.
- Cook 8.8 ounces package papardelle pasta according to the directions.
- After draining the pasta, transfer it back into the pot it was boiled in. Add some of the ragu to coat the pasta.
- Serve the pasta in bowls or on plates and top with more sauce.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.