Perfect Sunday Slow Cooker Beef Ragu Recipe to Savor
The Secret to Perfect Sunday Slow Cooker Beef Ragu Recipe
There’s something undeniably comforting about a hearty bowl of pasta topped with rich, slow-cooked beef ragu. This Sunday Slow Cooker Beef Ragu Recipe is your ticket to a meal that feels like a warm hug on a plate. The deep flavors of tender beef mingling with aromatic vegetables and tomatoes create an irresistible aroma that will have everyone gathering around the table. Imagine coming home after a long day to find a delicious sauce simmering away, ready to be served over your favorite pasta.
What makes this recipe even more appealing is how simple it is to prepare. With just a bit of chopping and sautéing, you can let your slow cooker do all the work while you enjoy your day. Whether you’re hosting friends for dinner or simply looking to indulge in some self-care with comfort food, this beef ragu won’t disappoint.
Why You’ll Love This Sunday Slow Cooker Beef Ragu Recipe
– The slow cooking process enhances the flavors, resulting in a deeply satisfying sauce.
– Tender beef that practically melts in your mouth, perfect for shredding and mixing with pasta.
– A versatile recipe that can be paired with various types of pasta, including pappardelle and rigatoni.
– Minimal hands-on time means you can spend more time relaxing or entertaining while dinner cooks itself.
– Leftovers taste even better the next day as the flavors continue to meld together.
Preparation Phase & Tools to Use
To ensure a smooth cooking experience, gather these essential tools:
– Slow cooker: A 6-quart or larger model works best for this recipe.
– Heavy-bottomed skillet or Dutch oven: Ideal for searing the beef and sautéing the vegetables.
– Wooden spoon: Perfect for scraping up those flavorful browned bits from the bottom of the pan.
– Cutting board and knife: Essential for chopping your vegetables and trimming the meat.
– Measuring cups and spoons: Accurate measurements will help maintain flavor balance.
Preparation Tips
For perfect results every time, remember these tips: always pat the beef dry before seasoning; this helps achieve a beautiful sear. Don’t skip deglazing the pan with apple vinegar—it adds depth to the sauce by incorporating those tasty brown bits left behind. Lastly, letting the ragu rest after cooking allows all those wonderful flavors to meld together beautifully.
Ingredients for this Sunday Slow Cooker Beef Ragu Recipe
– 2.5 – 3 lbs boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
– 2 tablespoons olive oil
– 1 large yellow onion, finely chopped (about 1.5 cups)
– 2 large carrots, peeled and finely chopped (about 1 cup)
– 2 celery stalks, finely chopped (about 1 cup)
– 4-6 cloves garlic, minced
– 1/4 cup tomato paste
– 1 cup dry apple vinegar (such as Merlot, Cabernet Sauvignon, or Chianti)
– 1 (28-ounce) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup beef broth (low sodium preferred)
– 2 bay leaves
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
– 1 teaspoon kosher salt (or to taste)
– 1/2 teaspoon black pepper (or to taste)
– Optional: pinch of red pepper flakes for a hint of spice
– For serving: cooked pasta (pappardelle, tagliatelle, or rigatoni), fresh Parmesan cheese (grated or shaved), fresh basil or parsley (chopped)
Sunday Slow Cooker Beef Ragu Recipe
There’s something undeniably comforting about a rich, slow-cooked ragu bubbling away in the kitchen. This Sunday Slow Cooker Beef Ragu Recipe is perfect for those leisurely weekends when you want to savor the moment and enjoy a hearty meal with loved ones. The best part? It’s incredibly easy to prepare! With just a few simple steps, you’ll have a delicious dish ready to impress.
Step-by-Step Instructions
Step 1: Season and Sear the Beef
Pat the beef chuck cubes dry with paper towels before seasoning them generously with kosher salt and black pepper. This initial step is crucial as it builds the flavor foundation for your ragu. Heat olive oil in a large skillet over medium-high heat, then add half of the beef cubes in a single layer. Sear them on all sides until they’re beautifully browned (about 2-3 minutes per side). Once done, set them aside on a plate and repeat with the remaining beef. Don’t rush this step; that browning creates layers of flavor that will make your ragu irresistible!
Step 2: Create the Soffritto
Reduce the heat to medium and add chopped onion, carrots, and celery to the same skillet. If needed, drizzle in a touch more olive oil. Sauté these veggies—known as soffritto—for about 8-10 minutes until they soften and the onion turns translucent. Then, stir in minced garlic and optional red pepper flakes for an extra kick, cooking for another minute or two until fragrant. This mix of aromatics is essential for building depth in your sauce.
Step 3: Incorporate Tomato Paste
Next up is adding tomato paste into the skillet. Cook it for about 2-3 minutes while stirring constantly. This step is vital as it deepens the flavor of the tomatoes and eliminates any raw taste that can overpower your ragu later on. You’ll notice a rich aroma filling your kitchen—just wait until you taste it!
Step 4: Deglaze with Apple Vinegar
Now it’s time to deglaze the pan! Pour in your apple vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are flavor gold! Let it simmer for 3-5 minutes until reduced by half; this cooks off any harshness from the vinegar while concentrating its fruity notes.
Step 5: Combine Ingredients in Slow Cooker
Transfer your fragrant vegetable mixture into the insert of your slow cooker. Layer those beautifully seared beef cubes on top of the veggies, followed by pouring crushed tomatoes, diced tomatoes (with their juice), and beef broth over everything. Toss in bay leaves, dried oregano, dried thyme, and rosemary (fresh if you have it!). Give everything a gentle stir to combine so all those delightful flavors meld together.
Notes
This ragu is remarkably versatile! While beef chuck roast offers wonderful richness, feel free to swap it with other proteins like turkey or chicken thighs for a lighter option. You could also throw in some extra veggies like bell peppers or mushrooms if you’re looking to pack in more nutrition or just want to clean out your fridge! To elevate flavors even further, consider adding a splash of balsamic vinegar just before serving or stirring in some fresh herbs like basil or parsley at the end.
Watch Out for These Mistakes While Cooking
– Using cold ingredients straight from the fridge can lead to uneven cooking.
– Overcooking garlic can give it a bitter taste; add it near the end of sautéing.
– Don’t skip browning your meat; it’s key for building flavor.
– Avoid overcrowding your pan when searing; this prevents proper browning.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so gently on low heat either on the stove or in the microwave until warmed through—this helps maintain its rich flavor. If you want to keep it longer, consider freezing portions of ragu for up to three months; just thaw overnight in the fridge before reheating!
Estimated Nutrition
– Calories: 450-550
– Protein: Approximately 30g
– Fat: Approximately 20g
– Carbs: Approximately 40g
Frequently Asked Questions
Can I use other types of meat?
Absolutely! You can substitute beef chuck with other cuts like brisket or even try ground meats if that’s what you have on hand.
How do I know when my ragu is done?
Your ragu is ready when the beef is fork-tender and easily shreds apart.
Can I make this recipe ahead of time?
Yes! In fact, many say that ragus taste even better after resting as flavors meld together overnight.
Conclusion
I hope you enjoy making this Sunday Slow Cooker Beef Ragu Recipe as much as I do! It’s perfect for family gatherings or cozy dinners at home. When you try it out, please share your thoughts—I can’t wait to hear how yours turns out!
Sunday Slow Cooker Beef Ragu
Ingredients
Method
- Pat the beef chuck cubes dry with paper towels before seasoning them generously with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat, then add half of the beef cubes in a single layer. Sear them on all sides until they're beautifully browned (about 2-3 minutes per side). Once done, set them aside on a plate and repeat with the remaining beef.
- Reduce the heat to medium and add chopped onion, carrots, and celery to the same skillet. If needed, drizzle in a touch more olive oil. Sauté these veggies for about 8-10 minutes until they soften and the onion turns translucent. Stir in minced garlic and optional red pepper flakes, cooking for another minute or two until fragrant.
- Add tomato paste into the skillet. Cook it for about 2-3 minutes while stirring constantly to deepen the flavor of the tomatoes.
- Pour in your apple vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 3-5 minutes until reduced by half.
- Transfer the vegetable mixture into the insert of your slow cooker. Layer the seared beef cubes on top, followed by pouring crushed tomatoes, diced tomatoes (with their juice), and beef broth over everything. Toss in bay leaves, dried oregano, dried thyme, and rosemary. Give everything a gentle stir to combine.
