Easily one of my favorite ever meals!

 

Slow Cooker Beef Ragu

Ingredients

• 2 pounds cubed beef chuck roast
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup tomato paste
• 1 carrot, finely sliced
• 1 stalk of celery, sliced
• 1 cup dry red wine
• 28 oz. crushed tomatoes
• 3 sprigs fresh thyme
• 1/2 cup beef broth (or more, if necessary)
• 2 bay leaves
• Grated Parmesan cheese (for garnish)
• Chopped fresh parsley (for garnish)
• Cooked noodles (optional, for serving)

Preparation

1. Season the beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches to avoid overcrowding the pan. Once browned, transfer the beef to the slow cooker.
2. In the same skillet, sauté the onion, garlic, carrot, and celery until softened (about 5 minutes). Add more oil if needed. Stir in the tomato paste and cook for an additional 2 minutes.
3. Scrape the bottom of the pan for any browned bits, and deglaze with red wine. Let it reduce slightly, then pour the mixture over the beef in the slow cooker.
4. Add crushed tomatoes, thyme sprigs, bay leaves, and beef broth to the slow cooker. Stir to combine all ingredients.
5. Cover and cook on low for 6-8 hours, or until the beef is tender and flavorful.
6. Once done, discard the thyme sprigs and bay leaves. Taste and adjust seasoning if necessary. If desired, lightly shred the beef with forks.
7. Serve over cooked noodles, if using, and garnish with chopped parsley and grated Parmesan cheese.

Tricks and Variations

• To make vegetables "disappear" for picky eaters, blend them into the sauce after sautéing.
• If you prefer not to use wine, substitute with extra beef broth.
• Try combining meats like beef and pork for a richer flavor, or use ground turkey for a lighter version.
• This dish tastes even better the next day, so don't hesitate to save any leftovers!