Shredded Beef Ragu Recipe

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Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with basil and parmesan on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

This is my easy, made-for-busy-moms Shredded Beef Ragu Recipe!  It has a thick meaty texture and a super rich delicious flavor.  It’s made with beef chuck, so it’s affordable and easy to work with.  It’s made without wine, but instead gets that acidic backdrop from Balsamic Vinegar.  And it’s easy for busy moms because it’s made in a slow cooker!  Just toss all ingredients in, set for 6-8 hours, shred the beef, and that’s it!

Shredded Beef Ragu Recipe with Pappardelle on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

EASY DINNER TO FREEZE FOR LATER!

This recipe makes a ton of sauce that freezes and then cooks up again deliciously!  That means it’s perfect for getting multiple meals out of.  Simply cool and then freeze the portion you want to save.  It will keep in your freezer for up to 4-6 months.  Click here to get more freezer dinners: Five 5-Ingredient Freezable Dinners – with Grocery List!

Here are some other recipes that are great for freezing:

Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

I made this recipe in a slow cooker. However, you could also make it in the oven in a dutch oven or any or any good quality enameled cast iron 5-6 quart dutch oven or small roasting pan with a lid. For the oven, you will want to cook it for 2-3 hours at 400 F degrees until the meat is fall apart tender.

PREP-AHEAD STEPS FOR YOUR BEEF RAGU RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you can prepare in the day(s) ahead. (Full recipe is below)

The prep for this recipe is to dice the onions and carrots, as well as to mince the garlic.  The rest of the ingredients are simply measured out and then added to the slow cooker insert.

Can I substitute red wine for the Balsamic Vinegar?

Yes, you can add red wine to this recipe and then will want to eliminate the balsamic so the ragu is not too acidic.  If you want to add wine, you can reduce the 2 cups of broth to 1.5 cups and then replace the reduced amount of 1/2 cup with wine.  Or add 1 cup of broth and 1 cup of wine for even more wine flavor.  I would use a good dry red wine that you enjoy drinking.

Are there any other cuts of beef that can be used?

The beauty of this dish is that you can use a less expensive tough cut of meat used for stew and it gets really tender and delicious.  If you want to make this even more decadent, you could use boneless short ribs in this instead.  Just cut them into cubes so they cook evenly and get as tender as possible.  

COOK YOUR BEEF RAGU RECIPE 

This is the easiest part!  Just put all of the ingredients into the slow cooker, mix to combine, and then set the slow cooker to 6 or 8 hours, depending on your schedule.

Raw beef cubes in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Raw beef cubes, diced onion, and diced carrots in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Pouring pureed tomatoes over raw beef, diced onion, carrots, and other ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

2 bay leaves on top of ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

When the beef is done cooking and is fall apart tender, scoop all of the cubes out of the sauce and shred them. Leave your Slow Cooker on the warm setting. Once shredded, add it back to the sauce in the slow cooker.

2 forks shredding cooked beef for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

2 forks shredding cooked beef for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Adding cooked shredded beef to sauce in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.Cook your pappardelle pasta in a large pot of water with a large pinch of salt. Follow package instructions. Cook to al dente and then strain the pasta.

While the pasta is cooking, you can give the fresh parsley a rough chop and either tear the basil into pieces or roll the leaves and slice across to chiffonade it.

Mix the pasta and some of the sauce. Serve and garnish with the basil, parsley, and parmesan. 

ENJOY!  😍 Carrie

Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
5 from 1 vote
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Slow Cooker Shredded Beef Ragu Recipe

This is my easy, made-for-busy-moms Shredded Beef Ragu Recipe!  It has a thick meaty texture and a super rich delicious flavor.  It's made with beef chuck, so it's affordable and easy to work with.  It's also a beef ragu without wine, but instead gets that acidic backdrop from Balsamic Vinegar.  And it's easy for busy moms because it's made in a slow cooker!  Just toss all ingredients in, set for 6-8 hours, shred the beef, and that's it! #beefragu #meatsauce #ragurecipe #easyfamilydinners #dinnerideas #slowcooker #crockpot

Course Main Course
Cuisine Italian
Keyword Beef, beef sauce, pasta, pasta sauce, ragu, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Servings 10 servings
Calories 876 kcal
Author Carrie Tyler

Ingredients

Ragu Ingredients

  • 2 1/2-3 lbs Beef chuck roast, cubed
  • 1 Medium onion, diced finely
  • 1 cup Carrots, diced finely
  • 6 cloves Garlic, minced
  • 2 cup Beef broth
  • 3 Tbsp Tomato paste
  • 2 Tbsp Balsamic Vinegar
  • 28 oz Crushed Tomatoes
  • 2 Bay leaves
  • 1 tsp Dried Thyme
  • 1 tsp Sugar
  • 2 tsp Salt or to taste
  • 2 tsp Ground Black Pepper

Pasta and Toppings (serves 10, so reduce by half if you will freeze half of the ragu)

  • 40 oz Uncooked Pappardelle pasta (4oz dried per serving)
  • 1 small bunch Fresh Basil leaves
  • 6 oz Grated or Shredded Parmesan cheese
  • 1 small bunch Fresh Italian Parsley (optional)

Instructions

Prep Ahead Steps

  1. Finely dice the carrots and onions. Mince the garlic cloves.

Make the Ragu

  1. Put all ingredients into the slow cooker pot, starting with the beef chuck cubes, then adding all of the other ingredients. Mix to combine. Store in the fridge overnight to cook in the morning or move on to the next step.

    Pouring pureed tomatoes over raw beef, diced onion, carrots, and other ingredients in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Cook your Beef Ragu and Pasta

  1. In the morning, set your slow cooker to 6 or 8 hours, depending on your schedule.

  2. When the beef is fall apart tender, scoop all of the cubes out of the sauce and shred them. Leave your Slow Cooker on the warm setting. Once shredded, add it back to the sauce in the slow cooker.

    Adding cooked shredded beef to sauce in pot for Shredded Beef Ragu Recipe with Pappardelle. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.
  3. Cook your pappardelle pasta in a large pot of water with a large pinch of salt. Follow package instructions. Cook to al dente and then strain the pasta.

  4. While the pasta is cooking, you can give the fresh parsley a rough chop and either tear the basil into pieces or roll the leaves and slice across to chiffonade it.

  5. Mix the pasta and some of the sauce. Serve and garnish with the basil, parsley, and parmesan. Enjoy!

    Shredded Beef Ragu Recipe with Pappardelle with a fork on plate with parsley, basil, parmesan, and bread on the table. It's so easy to make and has a thick meaty texture and a super rich delicious flavor.

Recipe Notes

You could also make this recipe in the oven by braising the beef with the same exact ingredients in a dutch oven in the oven for 3-4 hours until the beef is pull apart tender.

Quinoa and Black Bean Burritos

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Quinoa Black Bean Burritos are a scrumptious family dinner!  Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The ‘meat’ in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling.  I mean, could it get any healthier!?  But yet, it tastes like a burrito, it looks like a burrito, and it oozes like a burrito!

These Quinoa Black Bean Burritos are also such an easy Meal Prep idea because you can prep them entirely ahead and wrap them individually in foil.  Then toss them into the oven to warm through and enjoy! 

And….they are a great way to use ingredients from your pantry!  

Click here to get more pantry dinner ideas and  Pantry Must-Haves for Quick & Easy Dinners!

Quinoa Black Bean Burritos cut in half and standing face up on counter.  Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Protein and Fiber! 

We all know that protein and fiber are important, but do you know if you’re getting enough each day?  It’s recommended that Women get at least 25g of Fiber and 46 grams of Protein per day (for the average sedentary woman).

I try to keep my carb intake down, so I generally eat a high protein diet.  However, when I checked my daily fiber intake, I was only at about 15g and was really surprised!!  Track your Fiber for a day or two and see how you stack up. 

1 cup of cooked quinoa has 8g of protein and 5g of fiber.  Black Beans have a whopping 15g of protein and 15g of Fiber in 1 cup!  Both are a great source of healthy protein and fiber!

Other Black Bean and Quinoa Recipes I love:

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a small-medium pot with lid for the quinoa. You also need a large skillet/frying pan for making the filling. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD STEPS FOR YOUR QUINOA & BLACK BEAN BURRITOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Quinoa

I love quinoa in this recipe because it just perfectly melds with the other ingredients and absorbs the taco seasoning.  It’s also a superfood that’s much healthier than using rice.  That said, you could certainly swap the quinoa for rice if you prefer.  

Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

Prep the rest of the ingredients

I love adding cauliflower to this recipe because the flavor completely transforms and for these 3 reasons:

  1. It is your main vegetable and makes this a balanced meal.  That means it brings the vitamins and nutrients that you would not be getting from the other ingredients.
  2. It balances out the calories and carbs from the quinoa and black beans.  Without the cauliflower, you would need to add more quinoa and beans.
  3. It provides the ‘meaty’ texture that we usually have in a burrito from the beef.  

You can leave the cauliflower out if you want, but you will have less filling and therefore, less burritos.  You will want to add another 1/2 can of beans and another 2 cups of quinoa for 10 burritos.

Cut the cauliflower florets into small pieces.  You want these to blend into the filling not be too big in the burrito.  

Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Shred the cheese.  Dice the tomato.

COOK & ASSEMBLE YOUR QUINOA & BLACK BEAN BURRITOS

To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

Add the quinoa and stir to combine.  Add the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

Assemble!

When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.  Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides and roll it up.  You can serve it now or if you want to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

 

  

ENJOY!  😍 Carrie

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
Quinoa Black Bean Burritos cut in half and standing face up on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
5 from 1 vote
Print

Quinoa Black Bean Burritos

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The 'meat' in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling. Easy to prep in advance and wrap individually! #vegetarianburritos #blackbeanburritos #blackbeanrecipes #quinoarecipes #burritorecipe

Course Main Course
Cuisine Mexican
Keyword black beans, burrito, mexican food, quinoa, tacos, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 Burritos
Calories 396 kcal
Author Carrie Tyler

Ingredients

Quinoa

  • 2/3 cup Uncooked Quinoa
  • 1 1/3 cup Water
  • 1 tsp Salt

Burrito Quinoa Black Bean Filling

  • 1 tsp Olive Oil
  • 4 cups Cauliflower florets (small pieces)
  • 15 oz Black Beans, canned
  • 3 Tbsp Taco Seasoning
  • 2 tsp Chili Powder
  • 2 cups Water

Burritos

  • 10 10" Flour tortillas
  • 10 oz Shredded Cheddar cheese
  • 10 oz Sour Cream
  • 1 bunch Fresh Cilantro
  • 2 Large Tomatoes

Instructions

Prep Ahead Steps

  1. Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

  2. Cut the cauliflower florets

    Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  3. Shred the cheese (if needed). Dice the tomato.

Cook the Quinoa Black Bean Filling

  1. To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

    Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  2. Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

    Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  3. Add cooked quinoa and the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

    Quinoa, Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Assemble your Burritos

  1. When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

    Tortilla in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  2. Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.

  3. Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

    Tortilla with Quinoa Black Bean filling, cheese, and tomatoes. These Burritos are packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  4. Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides. Then roll if up. Serve and enjoy!

    Hand rolling Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
  5. Or to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

    Wrapping in foil, Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Recipe Notes

Prep Time includes the time to prep the ingredients and fill/assemble all 10 burritos. 

Cook Time includes the time to cook the quinoa and then the filling (cauliflower, black beans, and quinoa).  It does not include the time to reheat the burritos if cooled in the fridge.

If you store the prepared burritos in the fridge, reheat them in foil in the oven at 400 F degrees for 20 minutes.