When a dish is left to simmer all day, the house fills with the comforting scent of what is sure to be a delicious and gratifying dinner. That is the result of making traditional Slow Cooker Beef Ragu. As a wonderful way to express love via food, this Italian mainstay has been uniting families at the dinner table for many years. The aroma of beef ragu fills the air as you gather your loved ones around the stove for a hearty meal, whether it’s a special occasion or just Sunday supper. The tenderness achieved by long cooking ensures that even the youngest diners will have no problem savoring it.
There are a lot of hearty ways to serve Slow Cooker Beef Ragu. Traditional as delicious as it is on its own, pappardelle pasta tastes much better when spooned over polenta, which soaks up the sauce like a dream. Serving it with zucchini noodles as an accompaniment lightens the dish and updates it for a contemporary palate. A fresh green salad to begin and a piece of crusty bread to soak up the sauce are other necessities.
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Beef Ragu Cooked Slowly in the Crock-Pot
What You Need:
2 pounds of cubed beef chuck roast
One medium onion, finely chopped; three minced garlic cloves; two tablespoons of olive oil; salt and freshly ground black pepper, to taste
– 1/4 cup of tomato paste – 1 finely sliced carrot – 1 stalk of celery
• One cup of dry red wine
– Grinded tomatoes, 28 oz.
– three sprigs of young thyme
1/2 cup of beef broth (or more if necessary)-Grated Parmesan cheese (for garnish)-Two bay leaves
— Garnishing with chopped fresh parsley
The addition of cooked noodles is optional.
How to Follow
1. Add salt and pepper to the meat chunks. 2. Brown the beef in stages, being careful not to overcrowd the pan, in a skillet over medium-high heat. Add the olive oil. Brown the steak and then place it in the slow cooker.
Step 2: Saute the onion, garlic, carrot, and celery in the same skillet until they are softened, which should take approximately 5 minutes. If additional oil is needed, add it. After 2 more minutes, stir in the tomato paste.
Third, scrape the pan’s bottom for any burnt pieces, and then deglaze the pan with the red wine. Once reduced, decrease heat to low and pour sauce over slow-cooked meat. Simmer for a few minutes.
Four, pour in the beef broth until it just covers the meat, along with the smashed tomatoes, thyme, and bay leaves. Mix everything together by stirring.
5. Once you’ve seasoned the beef and sauce to your satisfaction, place it in a slow cooker and simmer on low for 6-8 hours, or until it’s cooked.
6.Take the thyme sprigs and bay leaves and discard them. Adjust spices to taste, and if desired, lightly shred the meat with forks. This is best served over cooked noodles so they can absorb up all the flavorful sauce.
7. Before serving, top with chopped parsley and grated Parmesan.
Tricks and Variations-If you have children who are fussy eaters, you may make the veggies “disappear” in the slow cooker by blending them into the sauce after sautéing them.
– A You may make this ragu just as delicious with more beef broth instead of wine if you choose.
– A A combination of meats, such as beef and pig, can provide another dimension of taste. Ground turkey, for a lighter take, would also be delicious in this slow cooker enchantment.
A Keep in mind to save any excess food! After letting the flavors infuse in the fridge overnight, this ragu usually tastes even better the next day
