Olga's Flavor Factory

  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube

Related

search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube

Related

×
Home » Recipe Index » Quick and Easy

Slow Cooker Beef and Onion Ragu

Published: Feb 18, 2015 · Modified: Jan 11, 2024 by Olga · This post may contain affiliate links

Jump to Recipe

Slow Cooker Beef and Onion Ragu is perfect when you need a meal to cook low and slow and result in tender, juicy meat. It's so comforting.

Slow Cooker Beef and Onion Ragu-1-15Slow Cooker Beef and Onion Ragu is one of my favorites for a comforting dinner. Cooking meat low and slow is the best way to cook more affordable cuts of meat and end up with something juicy and tender. Since these cuts of meat have a lot of connective tissue, they need a longer time to cook. With just a little prep, you walk away and let this magic machine do all the work for you.

I was so happy with the results of this recipe. This will be my go-to method for succulent, melt in your mouth beef from now on. You can even make a large batch and freeze part of it for an easy dinner in the future. Since I wanted as much flavor as possible in the sauce, I added tons of aromatic vegetables, which sort of melt right into the sauce as the meat cooks for hours. Not only do they flavor the meat, but they transform into a rich, velvety sauce, which is spooned over your starch of choice right along with the meat. 

Ingredients:

2 large onions, minced

1 carrot, finely grated

1 celery stalk, finely grated

3-5 garlic cloves, minced

salt, ground black pepper

1-2 teaspoons dry herb mix

Beef chuck (1 ½ - 2 lbs)

½ - 1 teaspoon ground coriander

1 Tablespoon oil

¼ cup dry red wine (plus ⅛ - ¼ cup more to add at the end of cooking, optional)

½ Tablespoon tomato paste

1 Tablespoon all-purpose flour

1 ¾ - 2 cups beef or chicken broth

1 Tablespoon soy sauce

fresh herbs, to garnish

Slow Cooker Beef and Onion Ragu-1-28How To Make Slow Cooker Beef and Onion Ragu

Place the onions, carrot, celery and garlic in the bottom of a slow cooker.

I minced the onions and garlic into tiny pieces and grated the carrot and celery on the small holes of a grater because they will almost melt into the sauce. You can also use a food processor to pulse them into a similar size. If you cut the vegetables into larger pieces, you might want to blend them in a blender after they are cooked to have a saucy consistency.  Slow Cooker Beef and Onion Ragu-1-27Season with salt, pepper and dry herbs. Mix to combine. Use any herbs and spices that you like.

Dry the beef  on a paper towel. Season liberally with salt, ground black pepper and ground coriander on all sides.

Heat the oil in a large skillet on high heat until shimmering. Brown the beef on both sides.

Searing the beef will add tons of flavor to this dish. In my opinion, you can't toss in raw meat and raw vegetables into the slow cooker and expect great results. The flavor will be on the bland side. Whenever I use the slow cooker, my general rule of thumb is to sear the meat or sauté the vegetables before adding them to the slow cooker.Slow Cooker Beef and Onion Ragu-1-26Nestle the browned beef on top of the vegetables in the slow cooker.

You can also cut the meat into smaller portions, instead of keeping it in one piece. The meat will cook faster if the meat is smaller. It's up to you. I was going for a really simple approach, so I left it in one piece. Besides, I started this dish early in the morning, which gave me plenty of time, but if you are in a time crunch, having smaller pieces of meat will shave off a few hours. 

Slow Cooker Beef and Onion Ragu-1-23In the same skillet, add the tomato paste and flour and whisk them into the pan drippings. You will get the most use of that fond at the bottom of the skillet and add some thickness to the sauce by adding some flour. It may not look pretty, but it sure adds a lot of awesome depth of flavor. Slow Cooker Beef and Onion Ragu-1-25Deglaze the pan with the red wine and gradually pour in the beef or chicken broth, whisking to make it smooth. Bring to a boil and add the soy sauce. (You can also add some Worcestershire sauce).

Slow Cooker Beef and Onion Ragu-1-24Pour it into the slow cooker on top of the beef. Slow Cooker Beef and Onion Ragu-1-22Cook, on high for 4-6 hours, or low for 6-9 hours, until the beef is fork tender. Slow Cooker Beef and Onion Ragu-1-21Take the beef out of the cooking liquid and shred with a fork into bite sized pieces. Slow Cooker Beef and Onion Ragu-1-20

Slow Cooker Beef and Onion Ragu-1-19Skim excess fat off the top of the liquid and discard. Pour the cooking liquid into a saucepan, bring to a boil. Cook on high heat until the liquid is reduced and has thickened. Add ¼ cup more red wine at the end to brighten up the flavor. Return the beef to the sauce. Slow Cooker Beef and Onion Ragu-1-17You can also add a splash of heavy cream, 1-2 Tablespoons of butter or a spoonful of sour cream to the sauce at the end for a creamy, velvety texture. Garnish with fresh herbs. Serve with noodles, pasta, rice or potatoes. 

Slow Cooker Beef and Onion Ragu-1-15

To freeze, store the cooked beef with the sauce in an airtight container or freezer bag in the freezer. Thaw and reheat to serve.

Slow Cooker Beef and Onion Ragu-1-16

Print

Slow Cooker Beef and Onion Ragu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Olga's Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 mins
  • Yield: 6-8 1x
  • Category: Entree

Ingredients

Scale
  • 2 large onions, minced
  • 1 carrot, finely grated
  • 1 celery stalk, finely grated
  • 3-5 garlic cloves, minced
  • salt, ground black pepper
  • 1-2 teaspoons dry herb mix
  • Beef chuck (1 ½ - 2 lbs)
  • ½ - 1 teaspoon ground coriander
  • 1 Tablespoon oil
  • ¼ cup dry red wine (plus ⅛ - ¼ cup more to add at the end of cooking, optional)
  • 1 Tablespoon flour
  • ½ Tablespoon tomato paste
  • 1 ¾ - 2 cups beef or chicken broth
  • 1 Tablespoon soy sauce
  • fresh herbs, to garnish

Instructions

  1. Place the onions, carrot, celery and garlic in the bottom of a slow cooker. I minced the onions and garlic into tiny pieces and grated the carrot and celery on the small holes of a grater because they will almost melt into the sauce. You can also use a food processor to pulse them into a similar size. If you cut the vegetables into larger pieces, you might want to blend them in a blender after they are cooked to have a saucy consistency. Season with salt, pepper and dry herbs. Mix to combine. Use any herbs and spices that you like.
  2. Dry the beef on a paper towel. Season liberally with salt, ground black pepper and ground coriander on all sides.
  3. Heat the oil in a large skillet on high heat until shimmering. Brown the beef on both sides.
  4. Searing the beef will add tons of flavor to this dish. In my opinion, you can't toss in raw meat and raw vegetables into the slow cooker and expect great results. The flavor will be on the bland side. Whenever I use the slow cooker, my general rule of thumb is to sear the meat or sauté the vegetables before adding them to the slow cooker.
  5. Nestle the browned beef on top of the vegetables in the slow cooker.
  6. You can also cut the meat into smaller portions, instead of keeping it in one piece. The meat will cook faster if the meat is smaller.
  7. In the same skillet, add the flour and tomato paste and whisk them into the pan drippings. You will get the most use of that fond at the bottom of the skillet and add some thickness to the sauce by adding some flour. It may not look pretty, but it sure adds a lot of awesome depth of flavor.
  8. Deglaze the pan with the red wine and gradually pour in the beef or chicken broth, whisking to make it smooth. Bring to a boil and add the soy sauce. (You can also add some Worcestershire sauce).
  9. Pour it into the slow cooker on top of the beef.
  10. Cook, on high for 4-6 hours, or low for 6-9 hours, until the beef is fork tender. Take the beef out of the cooking liquid and shred with a fork into bite sized pieces.
  11. Skim excess fat off the top of the liquid and discard. Pour the cooking liquid into a saucepan, bring to a boil. Cook on high heat until the liquid is reduced and has thickened. Add ¼ cup more red wine at the end to brighten up the flavor. Return the beef to the sauce. You can also add a splash of heavy cream, 1-2 Tablespoons of butter or a spoonful of sour cream to the sauce at the end for a creamy, velvety texture. Garnish with fresh herbs. Serve with noodles, pasta, rice or potatoes.
  12. To freeze, store the cooked beef with the sauce in an airtight container or freezer bag in the freezer. Thaw and reheat to serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

More Quick and Easy Made-From-Scratch Recipes

  • Easy Pickled Red Onions
  • Instant Pot Chicken Broth
  • Cabbage Meatball Soup
  • Layered Rainbow Jello

Comments

  1. Lana says

    May 11, 2022 at 6:42 pm

    Hi may i ask how to cook this in a instant pot? I dont have a slow cooker.

    Reply
  2. Sarah says

    November 12, 2020 at 5:11 pm

    Hello, what dry herb mix do you use or suggest?

    Reply
  3. RT says

    May 28, 2016 at 10:40 am

    Hi Olga!
    Can you be a little more specific as far as the dry herb mix? Is it sold as a package?
    Thanks!

    Reply
    • olgak7 says

      May 28, 2016 at 2:27 pm

      There are many different kinds sold in stores. I choose not to be specific because what is available depends on what area of the world you live in. What is available in one part of the country is not available in another. You can choose whichever kind of dry herb mixture that you like. It really doesn't make a difference, as long as you like the combination of flavors.
      I personally like the Simply Organic Grilling Chicken Seasoning. It has a combination of garlic, onion, parsley, sage, rosemary, thyme, oregano, marjoram, black pepper, fennel, coriander and bay leaf. I use it all the time for all sorts of things - both meat and vegetables.

      Reply
  4. Elena Newfield says

    December 18, 2015 at 10:44 am

    This was delicious! Thank you again for a great recipe!

    Reply
    • olgak7 says

      December 19, 2015 at 8:53 am

      Thanks for taking the time to write, Elena. I'm happy to hear that you enjoyed it.

      Reply
  5. Luda says

    October 12, 2015 at 11:06 pm

    Olga, thank you for sharing such great recipe. The ragu was sooooo tasty! And it's healthy!
    This recipe is a great find for me! We've been trying to buy grass fed meat. Since it's very expensive, to be able to afford it we're eating very little meat and, also, I've been buyng inexpensive cuts. This recipe makes the modest meat taste divine!
    PS
    My meat and sauce turned out a little darker, or acturally, much darker that in your pictures. I used port wine, and port seems a little denser and stains food more - perhaps that's why the dish was darker. Also, seems like grass-fed beef is darker that regural store bought, so perhaps that's also contributed to the darkness. But regardless, my family enjoyed the dish so much. Thank you!!!!

    Reply
  6. Brychka says

    October 02, 2015 at 12:27 pm

    I made this already it's so amazing! I wanted to make it again on Monday but my husband said its to fancy for a normal week day. So I am making this for us before we go to church! So it will be ready for us after we come back from the church service! Thanks for the recipe.

    Reply
  7. Zhenya says

    February 21, 2015 at 2:46 pm

    Olga, I have 1 hour left on this the slow cooker and cannot wait to dig in. He house smells amazing and waiting for it to get done has been a slow to torture! Lol. Will make it overnight next time!

    Also, I've been following your blog and your story for a while and am super excited for the new chapter in your life. I pray that things will go well with delivery--blessings to you and your family--enjoy your newborn--that stage is the best!!!

    Reply
  8. Kathy M says

    February 20, 2015 at 8:33 am

    This is a perfect recipe for this cold weather we are having. I would like to know in a lot of your recipes, your vegetables are chopped SO fine! Do you cut them that fine with a knife, or do you use some type of blender/chopper? My cutting skills are not the best, and I can never get my veggies as fine as I see yours in the photos. I would love to know how to get them like yours.

    Reply
  9. Mila says

    February 19, 2015 at 3:25 pm

    Olga, you are so right saying that searing the meat before putting it in the slow cooker adds a ton of flavor. I do the same with meat and vegetables. I also like to use Beurre manié (butter and flour paste) to thicken the sauce towards the end of the cooking process while it is in the slow cooker.

    Looks so flavorful and tender!

    This is a type of meat to have stashed in the freezer for when a new baby comes:)

    Reply
  10. Inna says

    February 19, 2015 at 11:04 am

    I will be deffinatly making this soon. Wow! I hope I will have a nice slow cooker recipe to add to my collection. Thanks Olga!

    Reply
    • olgak7 says

      February 19, 2015 at 2:06 pm

      That's great, Inna. I'd love to hear what you think once you give it a try.

      Reply
  11. olga vorobey says

    February 19, 2015 at 10:37 am

    We rarely cook beef in our house other than hamburgers but this looked so delicious that I ran to the store late last night to pick up some beef....Its simmering in our slow cooker as I type this...cant wait to enjoy this tonight.....Will let you know how it goes...Thanks for the recipe....God Bless the last few days of your pregnancy and Bless the birth of your little Miracle....

    Reply
    • olgak7 says

      February 19, 2015 at 2:06 pm

      I hope you like it, Olga:).I froze half of the batch for an easy dinner sometime after I have the baby.
      We are so excited! Thank you for your blessing.

      Reply
      • olga vorobey says

        February 19, 2015 at 5:17 pm

        It was delicious...so tender and juicy. We had it over rice and will definitely freeze some one it for an easy dinner later....Thanks again..

        Reply
  12. Anna D Kart says

    February 18, 2015 at 10:58 pm

    Believe it or not, I was just thinking what should I do with that beef I have in freezer. Perfection!
    Love simple recipes that involve my slow cooker...

    HAPPY MEDLEY

    Reply
    • olgak7 says

      February 19, 2015 at 12:03 am

      I love when that happens to me- have something in the house and then find just the recipe for it:). I hope you enjoy it, Anna.

      Reply
  13. Lyuba Sten says

    February 18, 2015 at 8:14 pm

    We are expecting a large group of people at our house this Sunday. I think I know what to make 🙂
    Thank you for this recipe!

    Reply
    • olgak7 says

      February 18, 2015 at 10:27 pm

      This is perfect for a big crowd. You can even make it a day in advance and then just reheat it. I think it tastes even better. I hope you and your guests all enjoy it as much as we did, Lyuba.

      Reply
      • Lyuba Sten says

        February 20, 2015 at 11:11 pm

        Good idea! I was a little upset since the big piece of meat I bought expires the day before I needed to make it. I was planning to freeze it...now I am just going to make it and reheat it as needed. Your suggestion just about made my day 🙂

        Reply
        • Lyuba Sten says

          February 20, 2015 at 11:13 pm

          Oh and thank you for the post about what type of wine you use!

          Reply
  14. Мясо says

    February 18, 2015 at 2:17 pm

    Чем то напоминает макароны по-флотски, такие в России любят 🙂

    Reply
    • olgak7 says

      February 18, 2015 at 10:32 pm

      Yep, it reminded me of it too:).

      Reply
  15. Angela says

    February 18, 2015 at 1:25 pm

    Yay! I can't wait to make this for my husband. Thank you 🙂

    Reply
    • olgak7 says

      February 18, 2015 at 10:33 pm

      Enjoy, Angela:).

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Olga in the kitchen

Welcome!

Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful.

More about me

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

Olga's Flavor Factory ebooks bundle
Olga's Ebooks
Olga's Flavor Factory family 2024
Life/Family

Popular

  • Honey Garlic Glazed Meatballs
  • Limoncello Cake
  • Easy Homemade Bread Recipe
  • Ultimate Steelhead Trout Recipe (VIDEO)

Seasonal

  • Healthy Cabbage Salad
  • Fish and Vegetables En Papillote (Fish in Parchment)
  • Borscht - Борщ
  • Orange Salad

Related

Footer

↑ back to top

The Home Cook's Handbook

A Practical Kitchen Resource Guide

Learn more
Buy now

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

About

  • About
  • Starting A Blog
  • FAQ
  • Olga’s Tips
  • Shop

Social Links

  • Instagram
  • Mail
  • Pinterest
  • YouTube

Quick Links

  • Home
  • Privacy Policy

© 2024 Olga's Flavor Factory

Related