Slow Cooker Beef Ragu (Print Version)
Tender slow-cooked beef in tomato sauce served with creamy, buttery polenta for comforting dinners.
# Recipe Ingredients:
→ Beef Ragu
01 - 2 pounds beef chuck roast, cut into large chunks
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 can (28 ounces) crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1/2 cup dry red wine
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 tablespoons olive oil
→ Polenta
16 - 1 1/2 cups coarse cornmeal (polenta)
17 - 6 cups water or low-sodium chicken broth
18 - 2 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - Salt, to taste
→ To Serve
21 - Fresh basil or parsley, chopped (optional)
22 - Additional grated Parmesan cheese
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Season beef with salt and black pepper, then sear on all sides until browned. Transfer the beef to the slow cooker.
02 - In the same skillet, add onion, carrots, and celery. Cook until softened, about 3 to 4 minutes. Add garlic and cook for 1 more minute. Transfer vegetables to the slow cooker.
03 - Add crushed tomatoes, tomato paste, beef broth, red wine, oregano, thyme, bay leaves, and crushed red pepper flakes to the slow cooker. Stir thoroughly to combine.
04 - Cover and cook on low heat for 8 hours or on high for 4 to 5 hours, until the beef is tender enough to shred with forks.
05 - Remove bay leaves from the ragu. Shred the beef using two forks and return it to the sauce. Taste and adjust salt and pepper as needed.
06 - About 45 minutes before serving, bring water or chicken broth to a boil in a large saucepan. Gradually whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until thick and creamy, approximately 30 to 40 minutes.
07 - Stir in butter, Parmesan cheese, and salt to taste until fully incorporated.
08 - Spoon the beef ragu generously over the creamy polenta. Garnish with fresh herbs and additional Parmesan cheese if desired.
# Expert Advice:
01 -
- The beef becomes so tender it practically melts, and the sauce tastes like it's been simmering for days, not hours.
- Creamy polenta catches every drop of that rich sauce in a way pasta never quite manages.
- It's a set-it-and-forget-it dinner that feels fancy enough for guests but easy enough for a quiet Tuesday.
02 -
- Don't skip browning the beef; that crust locks in flavor and keeps the sauce from tasting watery.
- If your polenta seems too thick before you stir in the butter, it will thicken even more as it cools, so don't panic and drown it with liquid.
- Bay leaves are gentle but powerful—remove them completely so no one bites into one by accident.
03 -
- If you're short on time, brown the beef the night before and refrigerate it—it means less to do in the morning.
- Constant polenta stirring matters more than you'd think; it prevents lumping and creates that silky texture you're after.