Name: Slow Cooker Beef Ragu: 7 Steps to Comforting Perfection
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Italian
Ingredients: 1 teaspoon olive oil; 6 garlic cloves, smashed slightly; 1 1/2 pounds flank steak, cut against the grain into 4 pieces; 1 teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; 1 (28 ounce) can crushed tomatoes; 1/4 cup reduced sodium beef broth; 1 carrot, chopped; 2 bay leaves; 2 sprigs fresh thyme; 16 ounces pappardelle pasta; Parmesan cheese, for topping; Ricotta cheese, for topping; Fresh parsley, chopped, for topping

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Slow Cooker Beef Ragu is a comforting Italian dish that has become a staple in my kitchen. The rich, slow-cooked flavors of tender flank steak, combined with a savory tomato sauce, make this recipe a go-to for family dinners or special occasions. Served over wide pappardelle pasta, it’s the perfect way to warm up on a chilly evening.

Why You’ll Love This Slow Cooker Beef Ragu

This dish is not just a meal; it’s a culinary experience! Here are a few reasons to love this beef ragu recipe:

Effortless Preparation: With just a few ingredients and minimal hands-on time, it’s easy to whip up.
Rich Flavor: The slow-cooked beef ragu sauce develops deep flavors that are hard to resist.
Perfect for Meal Prep: Make a large batch and enjoy it throughout the week.
Versatile: Serve it over pasta, polenta, or even mashed potatoes.
Family Favorite: Hearty and satisfying, it’s sure to please everyone at the dinner table.
Gluten-Free Option: With easy substitutions, you can make this dish gluten-free.

This slow-cooked beef ragu is a classic Italian dish that fits perfectly into a gluten-free diet.

Ingredients for Slow Cooker Beef Ragu

Gather these items:

1 teaspoon olive oil
6 garlic cloves, smashed slightly
1 1/2 pounds flank steak, cut against the grain into 4 pieces
1 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 (28 ounce) can crushed tomatoes
1/4 cup reduced sodium beef broth
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme
16 ounces pappardelle pasta
Parmesan cheese, for topping
Ricotta cheese, for topping
Fresh parsley, chopped, for topping

How to Make Slow Cooker Beef Ragu Step-by-Step

Step 1: In a small skillet, heat the olive oil over medium-high heat. Add the smashed garlic cloves and cook, stirring frequently, until they are golden and lightly browned, approximately 2 minutes.
Step 2: Season the flank steak pieces with 1 teaspoon salt and freshly ground black pepper to taste. Transfer the beef to a 5- to 6-quart slow cooker.
Step 3: Pour the crushed tomatoes and reduced sodium beef broth over the beef in the slow cooker. Add the browned garlic along with the cooked oil, chopped carrot, bay leaves, and fresh thyme sprigs to the slow cooker.
Step 4: Cover and cook on high for 6 hours, or for a more tender result, cook on low for 8 to 10 hours. Once cooked, discard the bay leaves and thyme sprigs. Shred the beef directly in the slow cooker using two forks.
Step 5: While the ragu finishes cooking, prepare the pappardelle pasta according to package directions until al dente. Drain the pasta and return it to the pot.
Step 6: Add the shredded beef ragu sauce from the slow cooker to the pasta in the pot. Increase the heat to high and stir continuously for about 1 minute.
Step 7: Divide the beef ragu pappardelle among 8 bowls. Top each serving with a sprinkling of Parmesan cheese, dollops of ricotta, and freshly chopped parsley. Serve immediately while hot.

Slow Cooker Beef Ragu: 7 Steps to Comforting Perfection - Slow Cooker Beef Ragu - main visual representation

Pro Tips for the Perfect Slow Cooker Beef Ragu

Keep these in mind:

This dish is great for family dinners or special occasions.
Make sure to shred the beef in the slow cooker for the best texture.
For a deeper flavor, consider adding a splash of red wine to the sauce.
If you want to thicken the sauce, you can simmer it uncovered for the last 30 minutes of cooking.

Best Ways to Serve Slow Cooker Beef Ragu

Here are a few serving ideas:

Serve over pasta for a classic Italian meal.
Pair with creamy polenta for a comforting twist.
Enjoy it as a filling for sandwiches or sliders.

How to Store and Reheat Slow Cooker Beef Ragu

To store, transfer any leftovers to an airtight container. This dish can be refrigerated for up to 3 days. When ready to enjoy again, simply reheat on the stove or in the microwave until warmed through. It’s perfect for meal prep!

Frequently Asked Questions About Slow Cooker Beef Ragu

What is beef ragu?

Beef ragu is a hearty Italian sauce made with slow-cooked beef, tomatoes, and herbs. It’s typically served over pasta and is known for its rich, deep flavors.

Can I make Slow Cooker Beef Ragu ahead of time?

Yes! This dish is perfect for preparing ahead of time. Just cook it, let it cool, and store it in the refrigerator. It tastes even better the next day!

How do I avoid common mistakes with Slow Cooker Beef Ragu?

One common mistake is not browning the meat first. This step enhances the flavor. Also, avoid overcooking; keep an eye on the beef ragu cooking time in a slow cooker.

Variations of Slow Cooker Beef Ragu You Can Try

Here are some delicious twists to the classic recipe:

Try adding vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Use different pasta shapes, such as tagliatelle or rigatoni, for a new texture.
For a gluten-free option, use gluten-free pasta or serve it over cauliflower rice.

For more delicious recipes, check out our latest recipes, or try making Crockpot Butter Chicken for a different flavor experience. If you’re looking for a sweet treat, our Mini Cranberry Cheesecakes are perfect for the holidays!