Slow Cooker Beef Ragu (Printable)
Tender beef simmered slowly in tomato sauce, served atop creamy, buttery polenta for a flavorful dinner.
# What You Need:
→ Beef Ragu
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 can (28 oz) crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 cup beef broth
09 - 1/2 cup dry red wine
10 - 2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 2 bay leaves
13 - 1/2 tsp crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 tbsp olive oil
→ Polenta
16 - 1 1/2 cups coarse cornmeal
17 - 6 cups water or low-sodium chicken broth
18 - 2 tbsp unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - Salt, to taste
→ To Serve
21 - Fresh basil or parsley, chopped (optional)
22 - Additional grated Parmesan cheese
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Transfer beef to the slow cooker.
02 - In the same skillet, add onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 more minute. Transfer vegetables to the slow cooker.
03 - Add crushed tomatoes, tomato paste, beef broth, red wine, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir to combine all ingredients.
04 - Cover and cook on low for 8 hours or on high for 4-5 hours, until beef is fork-tender.
05 - Remove bay leaves. Shred the beef with two forks and stir it back into the sauce. Adjust salt and pepper to taste.
06 - About 45 minutes before serving, bring water or broth to a boil in a large saucepan. Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until thick and creamy, approximately 30-40 minutes.
07 - Stir in unsalted butter, grated Parmesan cheese, and salt to taste.
08 - Ladle the beef ragu generously over creamy polenta. Garnish with fresh herbs and extra Parmesan if desired.
# Expert Hints:
01 -
- Your house will smell incredible while you're doing absolutely nothing but letting the slow cooker work its magic.
- The beef becomes so tender it practically melts, and the sauce tastes like it's been simmering for days even though you did minimal work.
- Polenta is unexpectedly forgiving once you understand the rhythm of stirring, and it becomes this silky canvas for the rich ragu.
02 -
- Lumpy polenta is a texture disaster; whisking cornmeal in slowly and stirring constantly prevents it, and it's worth the arm work.
- The ragu tastes better the next day because the flavors have time to marry and deepen, so don't hesitate to make it ahead.
- Bay leaves can hide in polenta and ruin a bite, so count them as you remove them and double-check the pot.
03 -
- Start the slow cooker first thing in the morning if you want dinner ready without thinking about it; the ragu develops better on a low, long cook than a rushed high-heat version.
- Brown the beef in two batches if your skillet feels crowded; you want caramelization, not steaming, and that happens only when there's real contact with the hot pan.