Slow Cooker Beef Ragu Recipes
SLOW COOKER BEEF RAGU
Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 47 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 710 mg, Sugar 2 g, ServingSize 1 serving
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
SLOW COOKER BEEF RAGU RECIPE
This slow cooker beef ragu has a delicious sauce that has chunky vegetables such as carrots and celery. As with any ragu, it goes perfect with a serving of pappardelle pasta.
Provided by Gus
Categories Dinner
Time 10h30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 364.0 g, Calories 294.0 kcal, Fat 6.5 g, SaturatedFat 2.5 g, TransFat 0.3 g, Cholesterol 108 mg, Sodium 393 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 7 g, Protein 33 g
SLOW-COOKER CHUNKY BEEF RAGU
Come home to the tantalizing aromas of dinner, waiting for you in the slow cooker! Prosciutto, sun-dried tomatoes and herbs put an Italian spin on hearty beef stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 13
Steps:
- In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
- Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).
Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 1/2 g
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- Place roast in slow cooker insert, then arrange carrots, onion, celery, and garlic around the roast.
- Pour red wine, broth, tomatoes, and tomato paste over the top, and add oregano, basil, and bay leaves. Season liberally with salt and pepper, stir to combine, and cover and cook on low 6-8 hours or on high for 3-4 hours.
- Once done, beef should shred easily with two forks. Shred meat and stir to integrate with vegetables.
- If a thicker sauce is desired, stir in cornstarch mixture and let cook uncovered until sauce has thickened. Serve over pasta, mashed potatoes, or polenta. Enjoy!
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