Slow Cooker Beef & Mushroom Ragù Recipe

Slow Cooker Beef & Mushroom Ragù is a rich, hearty, and flavorful dish where tender beef and earthy mushrooms are simmered in a savory tomato sauce. It’s perfect for serving over pasta, polenta, or mashed potatoes, and is ideal for cozy meals or easy weeknight dinners.

Slow Cooker Beef & Mushroom Ragù Recipe

Ingredients:

• 2 lbs beef chuck roast (cut into 2-inch cubes)
• 10 oz mushrooms (cremini or button), sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup beef broth (or red wine for extra depth)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional for garnish)
• Parmesan cheese, grated (for serving)
• Cooked pasta, polenta, or mashed potatoes (for serving)

Instructions:

1. Sear the Beef (optional but recommended):
   • Heat olive oil in a large skillet over medium-high heat.
   • Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides (about 3-4 minutes per side). Transfer the seared beef to the slow cooker.
2. Sauté the Vegetables (optional for extra flavor):
   • In the same skillet, add a little more oil if needed. Sauté the onions, garlic, and mushrooms until the onions are softened and the mushrooms begin to release their liquid, about 5-7 minutes. Transfer the mixture to the slow cooker.
3. Combine in the Slow Cooker:
   • Add the crushed tomatoes, tomato paste, beef broth (or red wine), oregano, thyme, bay leaf, and a little more salt and pepper to the slow cooker. Stir everything together.
4. Cook:
   • Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and falls apart easily.
5. Shred the Beef:
   • Once the cooking is done, use two forks to shred the beef in the slow cooker. Stir everything together to mix the beef into the sauce. Taste and adjust seasoning with more salt, pepper, or herbs as needed.
6. Serve:
   • Serve the beef & mushroom ragù over your choice of cooked pasta, creamy polenta, or mashed potatoes. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese.

Tips:

• For Extra Depth: Use red wine instead of beef broth for a deeper, more complex flavor.
• Make it Ahead: This dish can be made a day ahead and tastes even better the next day as the flavors meld.
• Freezing: The ragù freezes well and can be stored in the freezer for up to 3 months.

This Slow Cooker Beef & Mushroom Ragù is a comforting, flavorful meal that’s easy to prepare and perfect for a slow-cooked family dinner.