Ingredients
Scale
- 2 lbs (900 g) beef chuck, cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz/400 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a skillet, heat olive oil over medium heat and brown the beef chunks on all sides. Remove and place in the slow cooker.
- Add chopped onion, garlic, carrot, and celery to the skillet and sauté for a few minutes until softened. Transfer to the slow cooker.
- Pour in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and easily shredded.
- Once cooked, shred the beef with two forks and mix it back into the sauce. Serve over pasta or polenta.
Notes
- For added flavor, consider adding a splash of red wine to the sauce.
- This ragu can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: slow cooker beef ragu, easy beef ragu, comfort food