Slow Cooker Valentine's Dinner: Tender Beef Ragu (Print Version)

Slow Cooker Valentine's Dinner doesn't get easier! This tender beef ragu cooks itself, leaving you free for a romantic, stress-free evening. Pure comfort!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 26 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-inspired
Dietary: Meat Lover, Dairy-Free Option

# Ingredients:

→ Hearty Base Ingredients

01 - 2.5-3 lbs boneless beef chuck roast, cut into 2-inch chunks
02 - 1 tbsp olive oil, plus more if needed
03 - 1 large yellow onion, chopped
04 - 2 medium carrots, chopped
05 - 2 celery stalks, chopped
06 - 6 cloves garlic, minced

→ Sauce & Seasoning Essentials

07 - 1 (28 oz) can crushed tomatoes
08 - 2 cups beef broth
09 - 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot)
10 - 2 tbsp tomato paste
11 - 1 tsp dried oregano
12 - 2 bay leaves
13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste

→ Finishing Touches

15 - 1/4 cup fresh parsley, chopped (for garnish)
16 - Grated Parmesan cheese (optional, for serving)

→ Optional Extras

17 - Fresh pappardelle pasta, polenta, or mashed potatoes (for serving)

# Instructions:

01 - Okay, first things first, cut your beautiful chuck roast into about 2-inch chunks. I usually trim off any really big pieces of fat, but a little marbling is good for flavor, you know? Pat those pieces dry with a paper towel – this is crucial for getting a good sear, trust me. Season them generously with salt and pepper. I always forget to season enough at this stage, so don't be shy!
02 - Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. When it's shimmering, add the beef in batches. Don't overcrowd the pan, or it'll steam instead of brown, and we want that gorgeous caramelization! Sear each side until it's deeply browned, about 3-4 minutes per side. I've tried rushing this, and it just doesn't build the same depth of flavor for your Slow Cooker Valentine's Dinner, so be patient!
03 - Once the beef is browned and transferred to your slow cooker, add another splash of olive oil to the skillet if needed. Toss in your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and smell absolutely amazing – that's the smell of deliciousness building, hon. Then, stir in the minced garlic for just about 1 minute more; don't let it burn!
04 - Pour in the red wine to deglaze the skillet, scraping up all those yummy browned bits from the bottom. This is where so much flavor lives! Let it simmer for a couple of minutes until it reduces slightly. Then, stir in the tomato paste, cooking it for another minute to deepen its flavor. This step is a game-changer for a rich Slow Cooker Valentine's Dinner.
05 - Transfer the aromatic veggies and wine mixture into your slow cooker with the browned beef. Pour in the crushed tomatoes and beef broth. Add the dried oregano and bay leaves. Give it a good stir to combine everything. This is where I sometimes make a tiny mess, splashing a bit of sauce, but hey, that's real cooking, right?
06 - Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is incredibly tender and falls apart easily with a fork. Honestly, the longer it cooks on low, the better the flavors meld. Once it's done, remove the bay leaves, shred the beef right in the pot, and stir. Taste and adjust seasonings. Serve your perfect Slow Cooker Valentine's Dinner over pasta or polenta, garnished with fresh parsley and Parmesan if you like!

# Notes:

01 - Browning the beef really does make a difference for depth of flavor; don't skip it, even if you're tempted!
02 - This ragu tastes even better the next day, so it's a fantastic make-ahead option.
03 - No red wine? Use extra beef broth and a splash of balsamic vinegar for a similar depth.
04 - Serve it over pappardelle pasta for an authentic, restaurant-quality feel that's still so comforting.

# Equipment Needed:

01 - Slow cooker
02 - large skillet or Dutch oven
03 - chopping board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-600
Total Fat: 25-35g
Total Carbohydrate: 20-30g
Protein: 40-50g

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