Slow Cooker Beef Ragu
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8 people
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Calories
432 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Slow Cooker Beef Ragu
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Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker for a ready-made dinner!
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Ingredients
- 1 tablespoon olive oil divided
- 4 pounds beef brisket or round roast, or any slow cooking beef of your choice, trimmed of fat
- 1 onion finely chopped
- 4 cloves garlic finely copped or minced
- 28 ounce tomatoes crushed or diced, 2 cans
- ½ cup red wine or beef broth / stock
- ½ cup beef broth stock
- 4 tablespoons tomato paste
- 1 beef bouillon cube
- 1 teaspoon basil
- 1 teaspoon oregano
- 1-2 teaspoons salt adjust to your tastes
- 1 pinch cracked pepper to taste
- 1-2 teaspoons sugar adjust to your tastes
- 2 bay leaves
- 2 teaspoons cornstarch mixed with 2 tablespoons water - optional for a thick sauce
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Instructions
- Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.
- You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).
- Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.
- NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.
- Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.
Notes
- IF SERVING WITH PASTA: In the last 15 minutes of cooking time, boil pasta in salted water following packet instructions. Drain, reserving ½ cup pasta water. Pour the reserved water back into the pasta along with 2 cups of cooked ragu. Stir until the sauce is thick enough to coat the pasta. Serve with parmesan cheese and (extra) chopped parsley, if desired.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
12g
(4%)
Protein
50g
(100%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
141mg
(47%)
Sodium
841mg
(35%)
Potassium
1.179mg
(0%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
343IU
(7%)
Vitamin C
12mg
(13%)
Calcium
61mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 50g | 100% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 141mg | 47% |
| Sodium | 841mg | 35% |
| Potassium | 1.179mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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