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

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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

Easy slow cooker beef ragout recipe. Cubed beef stew meat with vegetables cooked in a 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 the oven. Learn how to cook Italian Beef Ragout in the oven (adapted from http://www.taste.com.au) You need to use the following ingredients:

2 tablespoons olive oil

1 ½ pound (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 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) yellow onions, peeled and chopped
  • 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 the 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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