Slow Cooked Beef Ragu Polenta (Printable)
Tender beef simmered in tomato sauce served atop smooth, creamy polenta for a satisfying dinner.
# What You'll Need:
→ Beef Ragu
01 - 2 lbs beef chuck roast, trimmed and cut into 2-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 tbsp tomato paste
08 - 1 cup dry red wine
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup beef broth
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - 1 tsp kosher salt
15 - ½ tsp black pepper
16 - ¼ tsp crushed red pepper flakes (optional)
17 - 2 tbsp chopped fresh parsley (for garnish)
→ Creamy Polenta
18 - 4 cups water
19 - 1 cup coarse polenta (cornmeal)
20 - 1 cup whole milk
21 - 3 tbsp unsalted butter
22 - 1 cup grated Parmesan cheese
23 - 1 tsp kosher salt
# How To Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Brown beef pieces in batches, about 2–3 minutes per batch, then transfer to the slow cooker.
02 - Add onion, garlic, carrots, and celery to the skillet and sauté for 5 minutes until softened. Stir in tomato paste and cook for 1 minute.
03 - Deglaze skillet with red wine, scraping up browned bits. Pour vegetable mixture and juices over beef in slow cooker.
04 - Add crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, black pepper, and red pepper flakes. Stir to blend.
05 - Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender.
06 - Remove bay leaf. Shred beef with forks and return to sauce. Adjust seasoning as needed.
07 - Bring water and salt to a boil in a saucepan. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy.
08 - Stir in milk, butter, and Parmesan cheese until smooth.
09 - Spoon creamy polenta into bowls and top with beef ragu. Garnish with parsley and extra Parmesan if desired.
# Expert Suggestions:
01 -
- The beef ragu tastes like you've been tending to it all day, but the slow cooker does the heavy lifting while you go about your life.
- Creamy polenta is surprisingly simple once you know the rhythm, and suddenly you're serving something that feels restaurant-worthy on a weeknight.
02 -
- Don't skip the searing step—that caramelized crust on the beef is flavor you cannot replicate later, and it's what separates a good ragu from an exceptional one.
- Polenta requires constant attention and stirring, but those 20 minutes are non-negotiable; rushed polenta will be lumpy and grainy, while patient polenta becomes silky and luxurious.
03 -
- Add a whole Parmesan rind to the slow cooker along with the sauce if you have one; it dissolves slightly and adds a savory depth that feels like a professional secret.
- If the polenta becomes too thick while standing, stir in warm milk a splash at a time to return it to silky consistency; polenta continues to thicken as it cools.