Slow Cooker Beef Ragu (Dairy Free)

Why I love this slow cooker beef ragu

There’s something about the cold weather that just makes you crave hearty, warm meals, and this slow cooker beef ragu recipe is one of my favorites.

The sauce is very similar to a bolognese sauce, made with a mirepoix base, but it’s takes it to a whole new level by adding the slow cooked breakdown of a perfectly marbled chuck roast and a complex red wine (or beef broth if you don’t have it on hand).

Here’s what you’ll need to make it

How to make beef ragu in the slow cooker

First, sear the beef. It’s the most important part for creating a complex flavor when you’re using a slow cooker (it’s what creates the maillard reaction).

I like to liberally season my meat before I do. And, I’m not just talking about a sprinkle of salt and pepper. I like to create a pretty decent crust with the salt and pepper before searing it in a skillet over high.

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Slow cooker for 8 hours. Once the beef is seared, it’s all about dumping the rest of the ingredients into the slow cooker and letting it cook on low for 8 – 10 hours.

The breakdown of the marbling (i.e. fats) takes a while, so don’t rush the recipe or you’ll end up discarding fatty bits when you’re shredding.It’s not a big deal if you do, but you want to avoid it as much as possible because all of that fat adds flavor to the sauce.

Shred the beef. Once the meat has cooked through and the fat has rendered, remove it from the slow cooker and shred it on a cutting board.

Return the shredded beef to the slow cooker and mix back into the sauce.

FAQs and tips for making the best beef ragu sauce

What is the difference between ragu and bolognese?

Bolognese differs from ragu because it typically uses white wine and milk along with the meat and vegetables used in ragu. This ragu recipe uses red wine and doesn’t include cream or milk.

What pasta goes with ragu?

I like to serve my ragu with a long, flat pasta such as pappardelle or fettuccini, but it will work with any pasta you chose.

What beef is good for slow cooking?

The best beef for slow cooking is a tougher, fatty cut of meat. The meat cooks wonderfully in the slow cooker, breaking down the toughness and fats to create a tender, flavorful dish.

Can you put raw beef in the slow cooker?

Yes you can put raw beef into the slow cooker, but it’s best to sear it before adding it to the slow cooker to increase the flavor of the overall recipe.

Can I cook this on high?

Absolutely, beef ragu should cook for 5 – 6 hours on high in the slow cooker.