Easy Beef Ragout Recipe Slow Recipe For Chicken

BEEF AND VEGETABLE RAGOUT

Steps:

• Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
• Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.

SLOW COOKER BEEF RAGU

Steps:

• Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
• You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
• Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
• NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
• Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.

SPICY AND SAVORY SLOW COOKER BEEF RAGOUT

Steps:

• Combine flour and Cajun seasoning in a resealable plastic bag.
• Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
• Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
• Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
• Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.

EASY PULLED BEEF RAGU

Steps:

• Heat oven to 150C/130C fan/gas 2. Heat 1 tbsp oil in a flameproof casserole dish and brown the beef all over. Take the beef out of the dish, add the remaining oil and gently cook the onions and garlic for 10 mins until softened.
• Add the browned beef back to the dish with the carrots, red wine, tomatoes, tomato purée and bay leaves. Cover with foil and a lid, and slowly cook for 3 - 3 1/2 hrs or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it's coated in the sauce.
• Cook the pasta following pack instructions, then drain. Shred the beef - it should just fall apart when you touch it with a fork - then spoon the beef and tomato sauce over the pasta. Scatter with basil and Parmesan before serving.

SLOW COOKER BEEF RAGU RECIPE

Steps:

• Season the beef with salt and pepper.
• In a frying pan over high heat, brown the beef on all sides. Once browned, put to the side.
• Deglaze the pan with the red wine, then transfer to a slow cooker.
• Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.
• Cook on low for 10 hours.
• Remove the beef from the slow cooker and shred using two forks. Return the beef to the slow cooker once it has been shredded.
• Turn the slow cooker to high and cook for 15 minutes.
• Season with salt & pepper.
• Serve & Enjoy.