The Best Slow Cooked Beef Ragu for Melt-in-Your-Mouth Richness

Name: The Best Slow Cooked Beef Ragu for Melt-in-Your-Mouth Richness
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 6
Cuisine: Italian
Ingredients: 3 lbs Beef chuck or brisket (Choose well-marbled cuts for tender, flavorful slow cooked beef ragu.); 2 tbsp Olive oil (For browning the beef and building rich caramelized flavor.); 1 Onion (Finely chopped for even cooking.); 4 cloves Garlic cloves (Crushed or minced to infuse aromatic warmth throughout the dish.); 2 medium Carrots (Finely diced to add natural sweetness and texture balance.); 2 stalks Celery stalks (Provide an earthy backbone to the ragu's flavor profile.); 28 oz Canned crushed tomatoes (The base that melds all ingredients into a luscious sauce.); 2 tbsp Tomato paste (Concentrates tomato flavor and adds richness.); 1 cup Red wine (Enhances complexity; opt for something drinkable.); 2 cups Beef stock (For a savory depth that brings out the meat's full flavor.); 2 sprigs Fresh rosemary or thyme (Aromatic herbs that complement the hearty beef beautifully.); 2 Bay leaves (Infuse subtle herbal notes during the long simmer.); to taste Salt and freshly ground black pepper (Essential for seasoning and highlighting all other ingredients.); 1 cup Mushrooms (Chop finely to add umami and earthiness.); 1 tsp Chili flakes (For a gentle heat boost if you like a little kick.); 1 piece Parmesan rind (Toss in while simmering for a subtle savory kick.)

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This Slow Cooked Beef Ragu offers unforgettable tenderness and deep, rich flavor, perfect for a comforting meal.

435 min

cook 420 min

Italian

Ingredients

Instructions

How to Make Slow Cooked Beef Ragu

Brown the Beef: Warm 2 tbsp olive oil in a skillet over medium-high heat. Sear beef chunks in batches for 3–4 minutes per side until deeply golden brown.
Sauté Vegetables: Add chopped onion, carrot, and celery to the skillet. Cook over medium heat for about 5 minutes until softened.
Stir in Aromatics: Mix in minced garlic, tomato paste, rosemary, thyme, and bay leaves. Cook for 2 minutes until fragrant.
Deglaze with Wine: Pour in 1 cup of red wine, scraping up browned bits from the bottom. Let it simmer for 2–3 minutes until reduced by about half.
Slow Cook: Transfer mixture to a slow cooker. Add crushed tomatoes and beef stock, stir well. Cook on Low for 6–8 hours until beef is tender.
Shred & Serve: Remove bay leaves, then shred beef with two forks directly in the sauce. Stir gently, and serve over pasta or polenta.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Carbohydrate Content: 10 g
Protein Content: 38 g
Fat Content: 28 g
Saturated Fat Content: 10 g
Cholesterol Content: 120 mg
Sodium Content: 800 mg
Fiber Content: 2 g
Sugar Content: 3 g

The Best Slow Cooked Beef Ragu for Melt-in-Your-Mouth Richness

Ingredients

Instructions

How to Make Slow Cooked Beef Ragu

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