Let Me Tell You About My Sunday Beef Ragu (and That One Time It Nearly Overflowed)

You know that one dish you always think about when the weather turns crisp and it basically smells like leaves and football outside? Yeah, this is mine. The first time I tried making beef ragu in the slow cooker, I actually forgot to plug the thing in. Only realized it three hours later! The house stayed cold, my stomach grumbled, and well, the dog was the only one happy (because, you know... more time near the meat). Now - with my cord-checking ritual in place - it’s become this comforting, rich, I’m-going-in-for-seconds kind of meal. Especially on lazy fall Sundays when my only real plan is to wear cozy socks and scoop this over pasta.

Why I Keep Making This (Even When I Should Probably Try Something New)

I make this slow cooker beef ragu when my family is begging for "something hearty" (translation: not another salad, mom). Honestly, my partner basically inhales it straight from the pot (not recommended, but I can't blame him). My kiddos like it too, as long as I pick out the bigger chunks of tomato. And every now and then, when I really can’t be bothered to brown the meat, I throw everything in at once. It’s almost as good. But on days I do the proper steps? Oof, those deep, savory smells make the neighbors jealous (some have actually texted me about it, no joke).

What You’ll Need (Or Whatever You’ve Got Handy)

2 pounds beef chuck, cut in big hunks (I sometimes use brisket, or stew beef if it's on sale; honestly, even pork shoulder works in a pinch)
1 big yellow onion, chopped (red works too, or a couple shallots if you're feeling fancy)
4 cloves garlic, smashed (sometimes I add more, ‘cause vampires are a concern)
2 carrots, diced small – my grandma swore by the orange ones, but I’ll use rainbow sometimes just to be rebellious
2 celery stalks, diced (if you’re out, honestly, just skip or add a pinch more carrot)
2 cups crushed tomatoes (canned is fine! San Marzano if you want to feel like some kind of food snob)
2 tablespoons tomato paste – I squeeze straight from the tube like a toothpaste, but the canned stuff is fine too
1 cup dry red wine (or use beef broth if you're out – I’ve even used coffee once. Not my greatest idea.)
1 cup beef broth (or water and a bouillon cube – no shame in that game)
1 teaspoon dried oregano
1 teaspoon dried thyme (fresh, if you have it, or just double up on oregano if not)
1 bay leaf (Don’t panic if you can’t find one. I forget it half the time)
Salt and black pepper, to taste (I start with a big pinch and add later)
A glug of olive oil for browning
Optional: red pepper flakes, a Parmesan rind, splash of balsamic at the end

How To Throw This Together (With Some Wiggle Room)

Brown the beef... or don't?
If you’ve got time, heat oil in a big heavy pan, salt and pepper the beef, and get a good sear all over (as brown as you dare, within reason). But if you're in Sunday-pajama mode, just skip it and toss straight in the slow cooker. No one will call the food police.
Add your veggies. Toss the onions, carrots, celery, and garlic (yep, I scrape in every tiny piece) into the bottom of the slow cooker. If you did brown the meat, dump it over top. This is where I usually sneak a taste of the tomato paste, for science.
Pour and scatter. Add crushed tomatoes, tomato paste, wine, broth, oregano, thyme, and bay leaf. Toss in that Parmesan rind or red pepper flakes if the mood strikes. Give it a rough stir but don’t stress about perfection in form.
Set that baby and chill. Cook on low for 8-ish hours. If you have less time, high for 4 or 5 totally works. Go watch a couple episodes of something British and cozy.
Shred and boom. When it’s fall-apart tender, fish out the bay leaf and Parmesan rind (if you found them). Shred the beef right in the cooker with two forks. (At this stage, don’t freak out if it looks too soupy – let it sit uncovered for a few minutes, and it’ll thicken up like a champ.) Taste, add more salt or a splash of balsamic if you like. Sometimes that’s my secret weapon.

Stuff I’ve Learned (The Hard-ish Way)

If you use pre-chopped stew meat, it cooks a bit quicker – but go for bigger chunks if you want proper shreddy goodness.
Don’t skimp on the tomato paste. Once I tried to save calories, and it just fell a bit flat; nobody needs a sad ragu.
If it's too thin, just leave the lid off and crank the heat for a bit. Thicker, richer sauce = tastier leftovers (if that's even a thing in your house...)

Here’s the Weird Variations I’ve Tried

Added a splash of espresso instead of wine once – it was... interesting (not recommended unless you’re in dire straits for wine!)
Tried with sweet potatoes: actually, it was pretty darn good, kinda more like a stew
Tossed in rosemary: just a little, wow, strong stuff, but if you like that sort of thing
Once added mushrooms, thought it’d be clever, but they made it a bit soggy. Stick with carrots, trust.

If You Don’t Have a Slow Cooker (Don’t Panic)

Honestly, a Dutch oven (I love this Lodge one) in a low oven (around 150°C/300°F) does the same job – check every couple hours and add water if things look dry. Or if you have an Instant Pot, the stew setting with a bit less liquid works – but let the pressure release naturally, unless you want sauce on your ceiling. True story.

Fall Warm Sunday Slow Cooker Beef Ragu Recipe

Stashing Leftovers... If You Even Have Any

This freezes like a dream (I use takeaway containers like, ahem, a proper adult), and lasts three-ish days in the fridge. Though honestly, in my house it never lasts more than a day! I do think it tastes even beefier on day two, so hide some at the back of the fridge if you must (don’t say I told you).

How We Eat It (And Other Tasty Ideas)

My absolute favorite is over pappardelle, but I’ve also plopped it on creamy polenta or even leftover mashed potatoes (don’t judge, it's actually amazing). Sprinkle over loads of fresh basil if you’ve got it. Sometimes I let the kids pile it up in rolls like sliders – why not, it’s Sunday! If you’ve never made homemade pasta before, this guide is brilliant (I still refer back to it).

Things I Wish I Knew Earlier (Don’t Make My Mistakes)

I once tried to use minute steak – don’t. It’s chewy, flavourless, and just… sad. Hands off the cheap cuts!
Shortcutting the browning step makes it less rich. When you’ve got time, do it right. When you don’t – c’est la vie, but know what you’re missing.
Tasting often is key – flavors change so much over 8 hours. Sometimes a bit of sugar, or extra pepper at the end, makes all the difference.

FAQs (Yep, I’ve Actually Been Asked These)

Can I make this dairy-free?
Absolutely, just skip the Parmesan rind, or swap with a vegan hard cheese if you want.
Do I have to peel the carrots?
Honestly, I just give them a good scrub (especially organic ones). No one has noticed yet.
What wine should I use?
Whatever you like to drink! Don’t spend a fortune; a cheap-ish dry red works. I think merlot is a bit sweet; I grab cabernet when it’s on offer.
Can I do this on the stove?
Sure thing – simmer gentle on the lowest heat you can manage, stir now and then, maybe add a little water if it seems dry. Just don’t forget about it like I did once - it scorched and my pan still smells beefy two years later.
Papardelle or rigatoni?
Hot topic, honestly. I think papardelle lets you scoop up all that delicious sauce, but rigatoni is good for kids who like to stab things with their forks. Basically, whatever you have is best.

And if you’re still hungry for more cozy fall ideas, I often check Salt & Lavender for inspiration (their soups are top notch). If you do try this ragu, let me know how it turns out—or if you went a little rogue with the ingredients, I’d love to hear about it!

Fall Warm Sunday Slow Cooker Beef Ragu Recipe