The Best Beef Ragu Recipe For The Instant Pot Or Crockpot

THE BEST BEEF RAGU RECIPE FOR THE INSTANT POT OR CROCKPOT

The Best Beef Ragu Recipe for the Instant Pot or Crockpot image

This delicious beef ragu recipe is the perfect balance of rich flavor and texture. It's a great way to sneak vegetables into your dinner, freezes well for future meals, and is a true authentic italian recipe.

Provided by Sondra Barker

Time 55m

Number Of Ingredients 16

Ingredients

2 lb beef chuck roast (remove fat & cut into large cubes)
1 cup carrots (about 2 large carrots diced small)
1/2 cup Tuscan kale (chopped)
1/2 cup sweet onions (chopped small)
3 cloves garlic (chopped)
1 tbsp flour (or cornstarch for gluten-free)
1/2 cup red wine
1 tbsp balsamic vinegar
13.5 oz whole peeled tomatoes (marzano brand chopped)
2 tbsp tomato paste (organic)
1 tsp olive oil
1 tbsp butter
1 tbsp thyme (fresh)
1 whole bay leaf
1½ tsp salt (pink himalayan)
1/2 tsp pepper

Steps:

First, you'll want to remove the whole tomatoes, squeeze out, and reserve the tomato juice in a separate bowl. Then add your red wine, tomato paste, balsamic vinegar, and whisk together. Set to the side.
Next, cube your beef and sprinkle with salt and pepper. Then turn your instant pot onto the saute feature on "more" which is high. Once heated spray with olive oil. I use Mr. Misto so I don't add more olive oil than what is needed. Then brown your meat, remove and set to the side.
Next, reduce the saute heat to normal and add 1 tbsp of butter, onions, garlic, and bayleaf. Saute for about 1-2 minutes. It's ok if there are brown bits at the bottom of the pan. Then add your flour (or cornstarch if you're gluten free) and cook for about 1 minute.
Then, add the kale and saute until it is shriveled. Next, add the chopped tomatoes, combine all ingredients, and then pour in the tomato sauce with red wine, balsamic, and tomato paste you had set to the side. Be sure to scrape up all the brown bits.
Turn of the saute feature and add your browned beef chuck, carrots, salt, pepper, and thyme.
Set the pressure cooker setting to cook on high for 35 minutes, and quick release when finished.

Nutrition Facts : ServingSize 1 cup, Calories 530 kcal, Carbohydrate 15 g, Protein 46 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 164 mg, Sodium 1309 mg, Fiber 3 g, Sugar 7 g

SLOW-COOKER BEEF RAGU

Slow-Cooker Beef Ragu image

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

Ingredients

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

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

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