Slow Cooker Beef Ragu

By Cafe Delites · 480 min

Ingredients

Instructions

1. Cut the beef into 4 large chunks and trim off large pieces of excess fat.
2. Heat half the olive oil in a large skillet over medium-high heat. Sear the beef about 5 minutes per side until deeply browned, then transfer to a 6-quart slow cooker.
3. In the same skillet, add a little more oil if needed. Cook the minced garlic for 30 seconds, then add the chopped onion and cook until soft and translucent, about 3-4 minutes.
4. Transfer the garlic and onion to the slow cooker with the beef. Add the crushed tomatoes, tomato paste, broth, red wine, bouillon, basil, oregano, bay leaves, salt, black pepper and sugar. Stir to combine.
5. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and pulls apart easily.
6. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water, stir into the slow cooker, cover and cook on HIGH for another 30 minutes.
7. Remove the beef, shred with two forks, discard any fatty bits, then return the meat to the sauce and stir until coated.
8. Serve as desired.

Summarized from Cafe Delites's video. Watch it for the details.

More recipes with

GarlicOnionTomatoBeefTomato pasteCanned tomato