Slow Cooker Beef Ragu (Printable)
Tender beef simmered in rich tomato sauce, paired with creamy, buttery polenta for a comforting dinner.
# What You Need:
→ Beef Ragu
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth
10 - 1/2 cup dry red wine
11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 2 bay leaves
14 - 1/2 tsp red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
17 - 1/4 cup grated Parmesan cheese (for serving)
→ Polenta
18 - 1 1/2 cups coarse cornmeal (polenta)
19 - 6 cups water or low-sodium chicken broth
20 - 2 tbsp unsalted butter
21 - 1/2 cup grated Parmesan cheese
22 - Salt, to taste
# Directions:
01 - Pat beef dry and season evenly with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, about 4 to 5 minutes per batch, then transfer to slow cooker.
03 - In the same skillet, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Transfer to slow cooker.
04 - Add crushed tomatoes, tomato paste, beef broth, red wine, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir to incorporate.
05 - Cover and cook on low for 8 hours or on high for 4 to 5 hours, until beef is tender and easily shredded.
06 - Remove bay leaves and shred the beef with two forks. Stir the mixture and adjust seasoning with salt and pepper.
07 - Thirty minutes before serving, bring water or broth to a boil in a large saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, for 20 to 25 minutes until thick and creamy.
08 - Stir in butter, grated Parmesan, and season with salt to taste.
09 - Ladle polenta into bowls, top with beef ragu, and garnish with chopped parsley and additional Parmesan cheese.
# Expert Tips:
01 -
- Your kitchen smells incredible all day, and dinner is honestly done before you even think about it.
- The ragu tastes even better the next day, so this is the ultimate make-ahead weapon for busy weeks.
- Polenta isn't fancy or fussy—it's just warm, buttery comfort that everyone eats without hesitation.
02 -
- Searing the beef matters more than you think—skip it and the sauce tastes flat and one-dimensional, not deep and wine-dark like it should.
- Slow cookers vary wildly in temperature, so check your ragu at the six-hour mark; some people's eight hours is your five hours.
- Polenta demands constant stirring or you'll get lumps that ruin the creamy texture, and there's no elegant way to fix them after the fact.
03 -
- Keep the polenta moving constantly while it cooks; a wooden spoon and patience are all you need to avoid lumps.
- If your slow cooker runs hot, start checking the beef at six hours so you don't end up with shredded beef soup.