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"A bowl of slow cooker beef and mushroom ragù served over pasta, garnished with fresh parsley and parmesan."

Slow Cooker Beef & Mushroom Ragù Recipe | Hearty Italian Comfort Food Dinner

"This slow cooker beef & mushroom ragù recipe is rich, savory, and full of flavor. Tender beef and earthy mushrooms simmered in a tomato-based sauce make the perfect Italian-inspired comfort food for pasta night or family dinners."
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Comfort Food, Dinner, Main Course
Cuisine Italian-inspired, Slow Cooker Classics
Servings 8
Calories 420 kcal

Equipment

  • Large skillet
  • Slow cooker (6-quart recommended)
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons

Ingredients
  

  • 2 lbs beef chuck roast (cut into chunks)
  • 1 lb mushrooms (cremini or portobello), sliced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 cup red wine (optional, for deglazing)
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh basil & Parmesan for garnish

Instructions
 

  • Brown beef: Heat olive oil in skillet. Sear beef chunks until golden on all sides. Transfer to slow cooker.
  • Sauté mushrooms & aromatics: In the same skillet, cook mushrooms until browned. Add onion, carrots, celery, and garlic. Sauté until softened. Deglaze with red wine, scraping up browned bits.
  • Build sauce: Transfer mixture to slow cooker. Add crushed tomatoes, tomato paste, herbs, bay leaves, salt, and pepper. Stir to combine.
  • Slow cook: Cover and cook on low for 6–8 hours (or high for 4–5 hours) until beef is tender and sauce is rich.
  • Finish: Remove bay leaves. Taste and adjust seasoning. Shred beef gently with forks into sauce.
  • Serve: Spoon ragù over pasta, gnocchi, or polenta. Garnish with fresh basil and Parmesan.
  • Expert tip: Deglaze the skillet with wine before adding to the slow cooker—this intensifies flavor and ensures no browned bits are wasted

Notes

  • Storage: Refrigerate in airtight container for 3–4 days. Freeze for up to 3 months.
  • Reheating: Warm gently on stovetop with splash of broth or water to restore consistency.
  • Variations: Try spicy chili flakes, porcini mushrooms for holidays, or lentils for vegetarian ragù.
  • Tip: Always taste sauce before serving to balance seasoning and richness.
Keyword beef and mushroom stew, hearty pasta sauce, Italian comfort food, mushroom ragù recipe, slow cooker beef ragu