Ingredients:

  • 450 g (1 lb) Beef Chuck or Stewing Beef, cut into 1-inch (2.5 cm) cubes
  • 1 tbsp Olive Oil (or Rapeseed Oil)
  • 1 tsp Kosher Salt, divided
  • ½ tsp Black Pepper, freshly ground
  • 2 tbsp All-Purpose Flour (optional, for thickening/crust)
  • ½ medium Onion (approx. 75 g), finely diced
  • 1 medium Carrot (approx. 75 g), peeled and finely diced
  • 1 stalk Celery (approx. 50 g), finely diced
  • 2 cloves Garlic, minced
  • ½ cup (120 ml) Dry Red Wine (such as Merlot or Chianti)
  • 1 can (200 g / 7 oz) Crushed Tomatoes
  • ½ cup (120 ml) Beef Stock (low sodium)
  • 1 tbsp Balsamic Vinegar
  • 1 Bay Leaf
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 tbsp Fresh Parsley, chopped (for garnish)
  • Freshly grated Parmesan or Pecorino cheese (for serving)

Instructions:

  1. Prepare the Beef: Pat the beef chunks dry using paper towels. Season generously with ½ tsp salt and pepper. Toss with the 2 tbsp of flour (if using).
  2. Sear the Meat: Heat the olive oil in the skillet over medium-high heat until shimmering. Sear the beef in batches until well-browned and crusty on all sides (about 2-3 minutes per batch). This caramelization is non-negotiable for depth of flavor.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrot, and celery to the same pan. Sauté gently, scraping up the browned bits (“fond”) from the beef, for about 5-7 minutes until the vegetables soften. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Deglaze: Pour in the red wine. Bring to a rapid simmer and use a wooden spoon to scrape up any remaining brown bits. Let the wine reduce by half (about 3 minutes).
  5. Load the Crock-Pot: Transfer the seared beef, the sautéed vegetable/wine mixture, crushed tomatoes, beef stock, balsamic vinegar, bay leaf, oregano, and thyme into the 2-3 quart slow cooker pot. Stir gently to combine.
  6. Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours. The beef is ready when it is fork-tender and shreds easily.
  7. Shred the Beef: Carefully remove the beef chunks from the sauce and place them in a bowl. Using two forks (or shredding claws), shred the meat finely. Discard the bay leaf.
  8. Thicken (Optional but Recommended): If the sauce seems too thin, transfer the liquid and vegetables from the slow cooker to a small saucepan and simmer rapidly over medium-high heat for 5-10 minutes, stirring occasionally, until it reaches your desired thickness.
  9. Combine and Finish: Return the shredded beef to the thickened sauce. Stir through the remaining ½ tsp of salt (taste and adjust seasoning as needed).
  10. Serve Hot: Ladle the Ragu over freshly cooked polenta, pasta, or potatoes. Garnish generously with fresh parsley and grated cheese.