Best 3 Slow Cooker Chunky Beef Ragu Recipes

In the realm of culinary delights, few dishes can rival the comforting warmth and robust flavors of a classic slow cooker chunky beef ragu. Its rich and flavorful sauce, tender and succulent beef, and aromatic herbs come together to create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or just starting your culinary journey, this article will guide you through the steps of preparing an unforgettable slow cooker chunky beef ragu that will become a staple in your kitchen repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF RAGU

Slow-Cooker Beef Ragu image

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 5h

Number Of Ingredients 7

Ingredients

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

Steps:

In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g

SLOW-COOKER CHUNKY BEEF RAGU

Slow-Cooker Chunky Beef Ragu image

Come home to the tantalizing aromas of dinner, waiting for you in the slow cooker! Prosciutto, sun-dried tomatoes and herbs put an Italian spin on hearty beef stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h35m

Yield 6

Number Of Ingredients 13

Ingredients

3 oz thinly sliced prosciutto or pancetta, chopped
1 1/2 lb beef stew meat, cut into 1-inch pieces
2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)
2 medium carrots, sliced (1 cup)
1 cup chopped celery
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
1/2 cup dry red wine
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).

Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 1/2 g

CHUNKY BEEF RAGU

Chunky Beef Ragu image

Make and share this Chunky Beef Ragu recipe from Food.com.

Provided by Ginger Cook

Categories Weeknight

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
2 lbs chuck
1/2 teaspoon salt and pepper
2 tablespoons butter
2 shallots, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery, chopped
2 tablespoons tomato paste
1 cup wine
1 (28 ounce) can whole tomatoes
1 cup beef stock
3 whole fresh thyme sprigs
3 bay leaves
16 ounces cooked pasta

Steps:

Sear chuck in olive oil on all sides and remove from pan and set aside.
Leaving oil left in pan add butter.
Once butter has melted add onions and garlic, cooking until fragrant.
Add celery and carrots, cooking until tender.
Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
Add wine and stir to incorporate, cook for 2 minutes.
Add tomatoes and beef stock to pan.
Add bay leaves and thyme sprigs.
Cover and simmer on low heat for 3 hours.
Remove bay leaves and thyme sprigs stir in cooked pasta.
Top with parmesan cheese and serve.

Tips:

For a thicker sauce, use less beef broth or tomato sauce, and simmer the sauce for longer.
To make the ragu ahead of time, cook it according to the recipe and then let it cool completely. Store the ragu in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the ragu, reheat it over low heat until warmed through.
Serve the ragu over your favorite pasta, such as spaghetti, penne, or rigatoni.
Garnish the ragu with grated Parmesan cheese, chopped fresh basil, or a dollop of sour cream.

Conclusion:

This slow cooker chunky beef ragu is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The ragu is made with simple ingredients that you probably already have on hand, and it can be cooked in the slow cooker all day long. The result is a rich and flavorful sauce that is perfect for serving over pasta, rice, or potatoes. So next time you're looking for a quick and easy meal, give this slow cooker chunky beef ragu a try. You won't be disappointed!