Crock Pot Beef Ragu

A close up look at a Beef Ragu sauce with a wooden spoon stirring it around.

A rich and tasty tomato sauce with tender beef and veggies that simmered in the Crock Pot all day.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 6 5

Total Time 6 15

Servings servings

Calories 409kcal

Author Brandie Skibinski

Ingredients

2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 cup finely diced yellow onion
1 cup finely diced carrots (about 2 carrots)
2 finely diced celery stalks (about ½ cup or so)
3 garlic cloves, minced
½ teaspoon black pepper
⅛ teaspoon coarse kosher salt
1.5 pounds beef chuck steak, cut into 1-inch cubes
28 ounce can crushed tomatoes
2 cups beef stock
½ cup red wine (optional, substitute with beef broth)
3 Tablespoons tomato paste
1 Tablespoon honey
1 Tablespoon chopped parsley (curly or flat leaf)
2 teaspoons better than bouillon beef base
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
2 bay leaves
⅛ cup water (adding more as necessary)
8.8 ounces package papardelle pasta (or your favorite pasta, for serving)

Instructions

In a large cast iron skillet add 2 Tablespoons olive oil and 2 Tablespoons unsalted butter over medium heat.
Once the butter is melted and the oil is hot (it should start to bubble a bit), add in 1 cup finely diced yellow onion, 1 cup finely diced carrots, 2 finely diced celery stalks, 3 garlic cloves, minced, ½ teaspoon black pepper and ⅛ teaspoon coarse kosher salt.
Stir for about 3 minutes or until you start to see the onions turn translucent.
Transfer everything to a 5 quart crock pot.
Next, add 1.5 pounds beef chuck steak, cut into 1-inch cubes to the cast iron skillet. Sear each side of the steak on medium to high heat for 1-2 minutes on each side so the steak has a deep golden brown color. You are not cooking it through, but getting a good brown color on the outside. If necessary, you may need to add another Tablespoon of oil to the skillet.
Transfer the browned steak to the crock pot with the vegetables.
To the crock pot add 28 ounce can crushed tomatoes, 2 cups beef stock, ½ cup red wine, 3 Tablespoons tomato paste, 1 Tablespoon honey, 1 Tablespoon chopped parsley, 2 teaspoons better than bouillon beef base, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon red pepper flakes and 2 bay leaves. Give it all a good stir.
Then cover and cook on low for 6 to 8 hours or until the beef is tender.
Add 1/8 cup water at a time if you feel the sauce is getting too thick and needs to be thinned out a bit. Adding more if needed.
When the sauce is ready, remove the bay leaves and discard.
Next, remove the steak from the crock pot to a cutting board. Shred the steak with 2 forks. The steak should be so tender that it easily separates.
Transfer the shredded steak back to the crock pot and cover the crock pot while you make the pasta.
Cook 8.8 ounces package papardelle pasta according to the directions.
After draining the pasta, transfer it back into the pot it was boiled in. Add some of the ragu to coat the pasta.
Serve the pasta in bowls or on plates and top with more sauce.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition