Slow Cooker Chunky Beef Ragu Recipes

CROCKPOT BEEF BARLEY SOUP

Steps:

• If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat. Add beef cubes and brown for 1-2 minutes per side.
• Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
• Remove bay leaves and thyme stems and serve. Goes perfectly with some crusty bread.

SLOW-COOKER CHUNKY BEEF RAGU

Steps:

• In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

SLOW COOKER BEEF RAGU

Steps:

• 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.

EASY SLOW COOKER MONGOLIAN BEEF RECIPE

Steps:

• Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
• To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
• Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
• Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
• Serve over white rice and garnished with green onions and sesame seeds if desired.

SLOW-COOKED CHUNKY BEEF LASAGNE

Steps:

• Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the meat for 5 mins until browned. Remove from the pan and set aside.
• Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 mins until the onion has softened. Turn up the heat and cook for 3 more mins or until the pancetta begins to brown. Add the beef back to the pan. Pour in the wine and bring to the boil, cooking until the liquid has reduced by half. Tip in the tomatoes, purée, stock, herbs and sugar. Lower the heat and season to taste. Place a lid on the pan and cook over a low heat on a gentle simmer for 2-2½ hrs until the meat is tender. Once cooked, shred the meat into smaller chunks with two forks and stir everything together. Check again for seasoning.
• Heat the oven to 200C/180C fan/gas 6. To make the white sauce, heat the butter in a saucepan until foaming. Stir through the flour and cook for 2 mins. Gradually whisk in the milk until smooth. Return to the heat and simmer for 5 mins until thickened, whisking continuously. Stir through the cheese, nutmeg and season.
• Tip a thin layer of meat sauce into a 25 x 30cm sized dish, followed by a layer of lasagne sheets, then a layer of the meat sauce, followed by a drizzle of the white sauce. Repeat until all the pasta and meat sauce have been used, then finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle over the parmesan and mozzarella.
• Bake for 1 hr until golden and bubbling. Check halfway through cooking - if it is already browned, cover with foil. Serve with a punchy, dressed green salad, if you like.

BEEF RAGU

Steps:

• In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
• Add the pepper and pasta sauce.
• Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
• Taste and season with salt if needed.
• Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.

SLOW COOKER BEEF RAGU RECIPE

Steps:

• Season the beef with salt and pepper.
• In a frying pan over high heat, brown the beef on all sides. Once browned, put to the side.
• Deglaze the pan with the red wine, then transfer to a slow cooker.
• Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.
• Cook on low for 10 hours.
• Remove the beef from the slow cooker and shred using two forks. Return the beef to the slow cooker once it has been shredded.
• Turn the slow cooker to high and cook for 15 minutes.
• Season with salt & pepper.
• Serve & Enjoy.