Slow Cooker Beef Ragu Recipe
- Yield: 8 serving plates
- Servings: 8
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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Slow cooker beef ragu recipe. Beef flank steak with vegetables simmered in tomato sauce and served over Italian pasta.
Oven Baked Beef Ragu Recipe
makes 4 servings
Ingredients: 2 tablespoons (30 ml) olive oil, 1½ pounds (720 g) gravy beef, trimmed and cut into 1-inch (2.5 cm) 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, washed under cold running water and sliced, 4 slices Italian pancetta, chopped, 2 tablespoons (30 ml) all-purpose flour, 2 bay leaves, 2 sprigs fresh thyme, 2sprigs fresh rosemary, 2 tablespoons (30 ml) sage leaves, chopped, 2 tablespoons (30 ml) balsamic vinegar, 1 cup (250 ml) dry red wine, 1 cup (250 ml) beef stock, 14½ oz (435 ml) can diced tomatoes, cooked pasta
Instructions: Preheat an oven to 360º F (180º C). In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, add cubed beef and cook, turning occasionally, until browned on all sides, for about 5-6 minutes.
Remove browned meat from the skillet and transfer to a large bowl. Heat the remaining 1 tablespoon (15 ml) olive oil. When the oil is hot, add chopped onion, carrots, garlic, celery, and pancetta. Cook, stirring occasionally until the onion has softened, for about 5 minutes.
Return browned beef to the skillet. Stir in all-purpose flour. Cook, stirring, for a further 1 minute, then add bay leaves, thyme, rosemary, and sage.
Stir in balsamic vinegar, dry red wine, beef stock, and undrained tomatoes. Increase heat to high and bring the mixture to a boil.
Remove the boiled beef ragu from the skillet and transfer to the oven. Bake in preheated oven for about 2 hours or until beef is tender.
Turn off the oven and remove baked beef ragu. Transfer to serving plates. Serve over cooked pasta. Enjoy!
Slow Cooker Beef Ragu Recipe
- 1 teaspoon olive oil
- 6 garlic cloves, peeled and smashed
- 1½ pounds (720 g) beef flank steak, cut against the grain into 4 pieces
- kosher salt and freshly ground black pepper, to taste
- 28 oz (840 ml) can crushed tomatoes, undrained
- 1/4 cup (60 ml) beef stock
- 1 medium carrot, peeled and finelly chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 16 oz (480 g) uncooked Italian pasta
- 1/2 cup (125 ml) grated Parmesan cheese
- 1/2 cup (125 ml) ricotta cheese
- chopped fresh parsley
In a small nonstick skillet, heat the olive oil over medium-high heat. Add smashed garlic and cook, stirring, until golden brown, for about 2 minutes. Remove the skillet from the heat and set aside.
Season the beef with salt and black pepper. Place seasoned meat in the 5-6-quart (5-6L) slow cooker. Pour undrained tomatoes and beef broth over seasoned beef. Stir in garlic, carrots, bay leaves, and thyme.
Cover the pot and cook on low-heat setting for 8-10 hours or until beef is tender.
Turn off the slow cooker and open the lid. Discard the herbs. Using two forks, shred cooked beef in the pot.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta an cook, according to package instructions.
Drain cooked pasta, then return to the pot and add the tomato sauce from the slow cooker. Increase heat to high and cook, stirring occasionally, until pasta and sauce well combined, for a further 1 minutes.
Combine cooked beef and pasta together. Divide among 8 serving plates. Top each plate with 1 tablespoon (15 ml) grated Parmesan and 1 Tblespoon (15 ml) ricotta cheese. Sprinkle with chopped fresh parsley. Serve hot.