Slow-Cooked Beef and Tomato Ragu with Fresh Basil
Tender beef slow-cooked in a rich tomato sauce infused with garlic and fresh basil, perfect for spooning over pasta or polenta. This italian-inspired beef ready in about 440 minutes pairs cut into 1-inch cubes beef chuck roast, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic cloves
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cut into 1-inch cubes and brown on all sides for about 5-7 minutes. Transfer beef to slow cooker.
- Step 2: In the same skillet, add 1 finely chopped medium yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Pour in 1/2 cup water and mix thoroughly.
- Step 4: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 7-8 hours or on high for 4 hours, until beef is very tender.
- Step 5: Once cooked, stir in 1/4 cup chopped fresh basil leaves just before serving to add a fresh herbal aroma.
Frequently asked questions
How long does Slow-Cooked Beef and Tomato Ragu with Fresh Basil take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Tomato Ragu with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Tomato Ragu with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Tomato Ragu with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Tomato Ragu with Fresh Basil?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
