Easy Slow Cooker Beef Ragout Recipe2017-07-01
- Yield : 8 serving dishes
- Servings : 8
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
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
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
- 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
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.
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.
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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This information is per serving.
% Calories from Fat35
Saturated Fat2.9 g