4.8 from 36 votes
Slow Cooker Beef Ragu
Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner!
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8 people
Calories: 432 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil divided
- 4 pounds beef brisket or round roast, or any slow cooking beef of your choice, trimmed of fat
- 1 onion finely chopped
- 4 cloves garlic finely copped or minced
- 28 ounce tomatoes crushed or diced, 2 cans
- ½ cup red wine or beef broth / stock
- ½ cup beef broth stock
- 4 tablespoons tomato paste
- 1 beef bouillon cube
- 1 teaspoon basil
- 1 teaspoon oregano
- 1-2 teaspoons salt adjust to your tastes
- 1 pinch cracked pepper to taste
- 1-2 teaspoons sugar adjust to your tastes
- 2 bay leaves
- 2 teaspoons cornstarch mixed with 2 tablespoons water - optional for a thick sauce
Instructions
- Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
- You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
- Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
- NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
- Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.
Cup of Yum
Notes
- IF SERVING WITH PASTA: In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions. Drain, reserving ½ cup pasta water. Pour the reserved water back into the pasta along with 2 cups of cooked ragu. Stir until the sauce is thick enough to coat the pasta. Serve with parmesan cheese and (extra) chopped parsley, if desired.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
12g
(4%)
Protein
50g
(100%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
141mg
(47%)
Sodium
841mg
(35%)
Potassium
1.179mg
(0%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
343IU
(7%)
Vitamin C
12mg
(13%)
Calcium
61mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 50g | 100% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 141mg | 47% |
| Sodium | 841mg | 35% |
| Potassium | 1.179mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.