Slow Cooker Beef Ragu Recipe2023-01-20
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.8 g
Trans Fat4 g
Unsaturated Fat1.5 g
Slow cooker beef ragu recipe is a delicious and hearty dish that is perfect for a comforting meal. This recipe combines tender beef flank steak with flavorful vegetables, all simmered in a rich tomato sauce. The best part is that it’s made in a slow cooker, which means you can set it and forget it until it’s time to eat.
What Cut of Meat Should You Use to Make This Ragu
To make this ragu recipe, it’s important to choose the right cut of meat. The best cut of meat to use for this slow cooker beef ragu is beef flank steak. Flank steak is a lean and flavorful cut that becomes tender and juicy when cooked low and slow in the slow cooker.
When selecting a beef flank steak, look for a piece that is well-marbled with fat. This marbling will add flavor and moisture to the ragu as it cooks. Additionally, choose a piece that is about 1 ½ pounds in weight and cut against the grain into four pieces. Cutting against the grain helps to ensure that the meat remains tender and easy to shred.
Flank steak is a versatile cut that works well in slow-cooked dishes like ragu because it becomes tender when cooked for a long period. The slow cooking process allows the connective tissues in the meat to break down, resulting in a tender and melt-in-your-mouth texture.
By using beef flank steak in this ragu recipe, you’ll end up with a flavorful and tender dish that is perfect for serving over pasta. The beef will soak up the rich tomato sauce and the flavors of the vegetables, creating a delicious and satisfying meal.
So, when making this slow cooker beef ragu, be sure to choose beef flank steak for the best results.
How to Make Beef Ragu in a Slow Cooker
To make this beef ragu, start by heating a teaspoon of olive oil in a large skillet over medium-high heat. Add six smashed garlic cloves and cook until fragrant. Then, add the beef flank steak that has been cut against the grain into four pieces. Season with kosher salt and freshly ground black pepper to taste. Brown the meat on all sides, about 2-3 minutes per side.
Next, transfer the browned beef to a slow cooker and add your favorite vegetables. You can use a combination of diced onions, carrots, and celery for added flavor and texture. Pour in a jar of tomato sauce and give everything a good stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the flavors have melded together. Once done, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and give it a final stir.
Serve the beef ragu over a bed of cooked Italian pasta, such as spaghetti or fettuccine. Garnish with freshly grated Parmesan cheese and chopped fresh parsley for a burst of freshness. This slow cooker beef ragu is sure to become a family favorite, with its tender beef, flavorful vegetables, and rich tomato sauce. Enjoy!
How to Store Leftovers
Once you’ve enjoyed your slow cooker beef ragu, you may find yourself with some delicious leftovers. Properly storing the leftovers will ensure that they stay fresh and flavorful for future meals.
To store the beef ragu, start by transferring it to an airtight container. Glass or plastic containers with tight-fitting lids work well for this purpose. Make sure to leave some space at the top of the container to allow for expansion as the ragu freezes.
If you plan to consume the leftovers within a few days, you can store them in the refrigerator. The beef ragu will stay fresh for up to 4 days when refrigerated. When reheating, simply transfer the desired portion to a saucepan and heat it gently over medium-low heat until warmed through.
For longer storage, you can freeze the beef ragu. Portion it into individual servings or family-sized portions before freezing. This will make it easier to thaw and reheat only what you need. The beef ragu can be frozen for up to 3 months.
To thaw the frozen ragu, transfer it to the refrigerator and let it thaw overnight. Once thawed, reheat it on the stovetop or in the microwave until heated through.
By following these storage guidelines, you can enjoy the slow cooker beef ragu for multiple meals, saving time and effort in the kitchen.
Slow Cooker Beef Ragu Recipe
- 1 teaspoon olive oil
- 6 garlic cloves, peeled and smashed
- 1½ pounds (720 g) beef flank steak, cut against the grain into 4 pieces
- kosher salt and freshly ground black pepper, to taste
- 28 oz (840 ml) can crushed tomatoes, undrained
- 1/4 cup (60 ml) beef stock
- 1 medium carrot, peeled and finally chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 16 oz (480 g) uncooked Italian pasta
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/2 cup (125 ml) ricotta cheese
- chopped fresh parsley
In a small nonstick skillet, heat the olive oil over medium-high heat. Add smashed garlic and cook, stirring, until golden brown, for about 2 minutes. Remove the skillet from the heat and set it aside.
Season the beef with salt and black pepper. Place seasoned meat in the 5-6-quart (5-6L) slow cooker. Pour undrained tomatoes and beef broth over seasoned beef. Stir in garlic, carrots, bay leaves, and thyme.
Cover the pot and cook in a low-heat setting for 8-10 hours or until beef is tender.
Turn off the slow cooker and open the lid. Discard the herbs. Using two forks, shred cooked beef in the pot.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook, according to package instructions.
Drain cooked pasta, then return to the pot and add the tomato sauce from the slow cooker. Increase heat to high and cook, stirring occasionally, until pasta and sauce well combined, for a further 1 minutes.
Combine cooked beef and pasta together. Divide among 8 serving plates. Top each plate with 1 tablespoon (15 ml) grated Parmesan and 1 Tblespoon (15 ml) ricotta cheese. Sprinkle with chopped fresh parsley. Serve hot.