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The chilly days call for warm, comforting meals that nourish both body and soul. One such dish that perfectly fits this description is Slow-Cooker Beef Ragu. This dish is not only packed with rich flavors but also embraces the convenience of slow cooking, making it an ideal option for busy weekdays or leisurely weekends. The beautiful melding of tender beef with a rich tomato sauce and a medley of vegetables creates a hearty meal that feels like a warm hug on a cold day.

Comforting Slow-Cooker Beef Ragu for Chilly Days

Warm up with this hearty slow-cooker beef ragu recipe, perfect for cozy chilly days. This comforting dish pairs beautifully with pasta and is an easy recipe to prepare, making it an ideal choice for autumn meals. Delight in the rich flavors and tender beef as you enjoy a satisfying and inviting dinner with loved ones.
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Ingredients
  

2 pounds beef chuck roast, diced into 2-inch cubes

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 large onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 cup non-alcoholic red wine (such as grape juice or a red wine alternative)

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1 cup beef broth

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

1 pound pasta (ideal options: pappardelle or tagliatelle), for serving

Instructions

Brown the Beef: In a large skillet set over medium-high heat, warm the olive oil. Generously season the beef cubes with salt and pepper. Working in batches, add the beef to the skillet and sear each piece on all sides until beautifully browned. Once browned, transfer the beef to your slow cooker.

    Sauté the Vegetables: In the same skillet, toss in the diced onion, chopped carrots, and celery. Sauté for approximately 5-7 minutes, or until the onions turn translucent. Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant.

      Deglaze the Pan: Carefully pour the non-alcoholic red wine into the skillet, scraping the bottom with a wooden spoon to lift any flavorful browned bits left behind. Allow the mixture to simmer for about 2-3 minutes to reduce slightly and concentrate the flavors.

        Combine Ingredients: Transfer the sautéed vegetable mixture to the slow cooker with the browned beef. Add in the crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaf, and beef broth. Mix everything together thoroughly.

          Cook: Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the beef is exceptionally tender and pulls apart easily with a fork.

            Cook the Pasta: About 15 minutes prior to serving, prepare the pasta according to the package instructions. Once cooked, drain and set aside.

              Shred the Beef: After the cooking cycle is complete, take the beef out of the slow cooker. Using two forks, shred the beef into bite-sized pieces and return it to the rich sauce, stirring to incorporate well.

                Serve: Ladle the hearty beef ragu generously over the pasta. Garnish with fresh basil leaves and a lavish sprinkling of grated Parmesan cheese for a delightful finish.

                  Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8

                    Optional Presentation Tips: Serve in warm, shallow bowls for a cozy look. A sprinkle of freshly cracked black pepper on top can add a pop of flavor, while a side of rustic bread can be served for dipping in the luscious sauce. Enjoy!