Crockpot Beef Ragu with Polenta is a slow-cooked, deeply comforting dish inspired by traditional Italian cucina. Tender beef simmers gently for hours in a rich tomato and red wine sauce, absorbing layers of flavor from herbs, aromatics, and time itself.

Served over creamy polenta, this dish offers a perfect balance of hearty, savory richness and smooth, comforting texture. It is the kind of meal that fills the kitchen with irresistible aromas and turns an ordinary day into something special.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into something luxurious with very little hands-on effort. The slow cooker does all the work, breaking down the beef until it is meltingly tender. Paired with creamy polenta, it feels like a restaurant-quality meal while still being easy enough for home cooking.

Why This Is a Must-Try Dish

This is a must-try dish because it delivers deep, slow-cooked flavor without demanding constant attention. It is ideal for cozy dinners, family gatherings, or meal prep. If you enjoy comforting, hearty meals that taste even better the next day, this recipe deserves a place in your rotation.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 8 hours (low) or 4 hours (high)
Total Time: 8 hours 20 minutes
Servings: 6
Calories (Approx.): 540 per serving
Course: Main Course
Cuisine: Italian

Ingredients

For the Beef Ragu

• 2½ lb beef chuck or beef brisket
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 cup crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• ½ cup dry red wine
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste

For the Polenta

• 1 cup coarse cornmeal or polenta
• 4 cups water or chicken broth
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt to taste

Cooking Directions

Brown the Beef
Beef is seared to develop deep flavor before slow cooking.

Build the Sauce
Vegetables, tomatoes, wine, and herbs create a rich ragu base.

Slow Cook Until Tender
Everything simmers gently in the crockpot until the beef is fall-apart tender.

Prepare the Polenta
Polenta is cooked separately until creamy and smooth.

Step-by-Step Preparation Method

Step 1: Sear the Beef
Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and sear on all sides until browned.

Step 2: Prepare the Vegetables
In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and cook briefly.

Step 3: Assemble in the Crockpot
Transfer beef and vegetables to the crockpot. Add crushed tomatoes, tomato paste, beef broth, red wine, bay leaves, oregano, thyme, salt, and pepper.

Step 4: Slow Cook
Cover and cook on low for 8 hours or high for 4 hours until beef is tender.

Step 5: Shred the Beef
Remove beef, shred with forks, then return to the sauce and stir well.

Step 6: Cook the Polenta
Bring water or broth to a boil. Gradually whisk in polenta. Reduce heat and cook, stirring, until thick and creamy. Stir in butter, Parmesan, and salt.

Step 7: Serve
Spoon polenta into bowls and top generously with beef ragu.

How to Serve This Recipe

Serve Crockpot Beef Ragu over creamy polenta with a sprinkle of Parmesan cheese and fresh herbs. A simple green salad or crusty bread pairs beautifully with this dish.

Recipe Tips

• Searing the beef adds depth to the ragu.
• Cook low and slow for the most tender results.
• Stir polenta frequently to prevent lumps.
• Adjust liquid for thicker or looser sauce.
• Ragu tastes even better the next day.

Variations

Spicy Beef Ragu
Add red pepper flakes for gentle heat.

Mushroom Beef Ragu
Add sliced mushrooms for earthy flavor.

Herb-Forward Ragu
Stir in fresh rosemary or basil at the end.

Creamy Polenta Variation
Use milk instead of water for extra richness.

Pasta Option
Serve ragu over pappardelle or rigatoni instead of polenta.

Freezing and Storage

Refrigeration:
Store ragu in an airtight container for up to 4 days. Polenta can be stored separately for 2 days.

Freezing:
Freeze beef ragu for up to 3 months. Polenta can be frozen, though texture may change slightly.

Special Equipment Needed

• Slow cooker (crockpot)
• Large skillet
• Saucepan
• Wooden spoon or whisk

Frequently Asked Questions

Can I skip browning the beef?
Yes, but browning adds significant flavor.

What cut of beef works best?
Chuck or brisket are ideal due to their marbling.

Can I make this without wine?
Yes, substitute with additional beef broth.

How do I reheat leftovers?
Reheat gently on the stovetop or microwave.

Can I make this ahead of time?
Yes, it is perfect for make-ahead meals.

Conclusion

Crockpot Beef Ragu with Polenta is a comforting, slow-cooked classic that brings deep flavor and warmth to the table. With tender beef, rich sauce, and creamy polenta, this dish is both satisfying and elegant. Easy to prepare and perfect for sharing, it is a recipe you will return to whenever you crave true comfort food.