Best Slow-cooked Beef Ragu Recipe

Slow-cooked beef ragu

Slow-cooked beef ragu

With the brisket already cooked, you’ve done pretty much all the heavy lifting of this dish. Slow-cooking means you throw everything in the cooker and wait – that’s all.
5 from 1 vote
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 193 kcal


  • 2.5 lbs brisket
  • 3 cloves garlic
  • 1 onion
  • 1 cup diced carrots
  • 1 cup celery
  • 28 oz canned tomatoes
  • 1 cup red wine or beef stock
  • 3 tbsp dried thyme
  • Dried bay leaves


  • Sear the beef first until they turn very brown, then move onto a plate
  • In the next two minutes, add sauté, garlic, and onion, then stir slowly for 5 minutes after adding carrots and celery.
  • Add other Ragu ingredients to the cookware as well as the prepared beef stock
  • Turn the heat up and bring it down to simmer, then to low heat until you see gentle bubbles every now and then.
  • Cover the pot and let it cook for a couple of hours or more, depending on how soft you want your beef to be.
  • Then, remove the beef to shred it with forks, and place them back in the pot for another 30 minutes. You should see the sauce thickened with a nice, shimmery color.
  • Give the dish a taste and add more seasoning (if needed). Turn off the stove and set it aside until serving.


Nutritional Value:
  • Calories 193
  • Carbs 6g
  • Protein 27g
  • Fat 6.8g
  • Sodium 642mg
Keyword brisket

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