by Melissa Stroumbakis
Slow-Cooker Beef Ragù with Rosemary & a Hint of Orange
Her Home, His Word™
by Melissa Stroumbakis
Fill your home with the comforting scent of rosemary and slow-simmered beef. This nourishing meal is perfect for Sunday dinner or a busy weekday, designed to feed your family well with minimal hands-on time.
Ingredients:
- 3 lb thawed boneless beef chuck, cut into 3-inch chunks
1 tbsp olive oil
1 tsp kosher salt, divided
½ tsp black pepper
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 cup low-sodium beef broth
1 rosemary sprig
1 bay leaf
½ tsp finely grated orange zest
Separately cooked pasta or polenta, to serve
Method:
1. Season beef with ¾ tsp salt and pepper. Brown in oil in a large skillet in batches, about 2 minutes per side; transfer immediately to a 5–6 quart slow cooker.
2. Cook onion, carrots, celery and garlic in the skillet for 3 minutes. Stir in tomato paste for 1 minute. Add broth, scrape up browned bits, and pour into the cooker.
3. Add tomatoes, remaining ¼ tsp salt, rosemary and bay leaf. Stir and cover. Cook LOW 8–9 hours or HIGH 5–6 hours until beef is very tender and shreds easily. Verify at least 145°F with a thermometer and allow 3 minutes before shredding; tender chuck usually cooks much further.
4. Remove rosemary and bay leaf. Shred beef with two forks, return to sauce and stir in orange zest. If sauce is thin, simmer it in a saucepan for 10–15 minutes before combining.
At the table: Serve over separately cooked pasta or polenta. Chop vegetables the evening before and refrigerate. Use thawed beef only; begin cooking immediately after assembly. Do not use a delayed start or leave raw ingredients waiting unrefrigerated.
Leftovers: Cool promptly in shallow containers. Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165°F.
Table note: Sunday depth for a weekday that has asked a great deal of you.
Serves 6–8
• Prep 20 minutes
LOW 8–9 hours or HIGH 5–6 hours
LOW 8–9h
Finishing
• Finish 15 minutes
Serves
6–8
Serving Ideas
This rich ragù is best served over wide ribbons of pappardelle pasta or a bed of warm, buttery polenta.
Safety Note
Only use fully thawed beef for slow cooking. Meat must reach an internal temperature of 145°F followed by a 3-minute rest.
Storage
Cool leftovers quickly and store in airtight containers. Refrigerate for up to 3–4 days or freeze for up to 3 months. Reheat thoroughly.