Easy Slow Cooker Beef Ragout Recipe

2017-07-01
  • Yield : 8 serving dishes
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Easy slow cooker beef ragout recipe.Cubed beef stew meat with vegetables cooked in slow cooker.Serve this yummy stew over rice,noodles,or a cooked grain,such as barley,wheat berries,or oat groats.

You can also cook beef ragout in oven.Learn how to cook Italian Beef Ragout in oven (adapted from http://www.taste.com.au) You need to use the following ingredients:

2 tablespoons olive oil

1 ½ pounds (750 g) beef stew meat,cut into cubes,1 large yellow onion,peeled and finely chopped,2 garlic cloves,peeled and crushed,2 medium carrots,peeled,halved and sliced,2 celery stalks,sliced,

4 slices Italian pancetta,chopped,2 tablespoons plain flour,2 bay leaves,2 sprigs fresh thyme,2 tablespoons each: fresh rosemary,chopped fresh sage leaves,balsamic vinegar,

1 cup each: (250 ml) dry red wine, beef stock,14 oz (420 ml) can diced tomatoes, undrained,cooked pasta,to serve

Instructions:

Preheat oven to 360ºF (180ºC). In a large nonstick skillet,heat 1 tablespoon olive oil over medium-high heat,working in a batches,cook beef until browned on all sides (for 3-5 minutes per batch). Transfer cooked meat to a dip bowl.

Heat remaining 1 tablespoon oil in a skillet. Add chopped onion, garlic,sliced carrots, pancetta and celery.Cook,stirring,until onion has softened (for 3-5 minutes). Return cooked beef to the skillet. Add plain flour and cook,stirring,for 1 minute.Add bay leaves,thyme,rosemary and sage.

Stir in balsamic vinegar,dry red wine,beef stock and tomatoes.Cover,increase heat to high and bring mixture to a boil.Transfer to the oven.

Bake in preheated oven for 2 hours or until beef is tender.Turn off oven.

Transfer beef ragout to serving plates.Serve over cooked pasta.

Easy Slow Cooker Beef Ragout Recipe

Ingredients

  • 2 pounds (960 g) lean beef stew meat,cut into cubes
  • 1½ cups (375 ml) low-sodium fat-free beef broth
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 8 oz (240 g) frozen pearl onions,thawed
  • 1 clove garlic,peeled and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons cornstarch
  • 1/4 cup (60 ml) cold water
  • salt and freshly ground black pepper,to taste

Method

Step 1

In a slow cooker,combine all ingredients,except cornstarch,water and seasoning. Cover and cook on low-heat setting for 6-8 hours,or until beef is tender.

Step 2

Increase heat to high and cook for a further 10 minutes. Stir in combined cornstarch and water,stirring 2-3 minutes. Season with salt and black pepper.

Step 3

Turn off slow cooker. Let stand beef ragout in the pot for a few minutes. Transfer to serving plates.Serve over cooked noodles or rice.

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Nutritional Info

This information is per serving.

  • Calories

    215
  • Protein

    27.1 g
  • Carbohydrate

    7.2 g
  • Fat

    8.4 g
  • Cholesterol

    77.2 mg
  • Sodium

    386 mg
  • % Calories from Fat

    35
  • Saturated Fat

    2.9 g
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