Slow Cooker Chunky Beef Ragu Recipes
SLOW-COOKER CHUNKY BEEF RAGU
Come home to the tantalizing aromas of dinner, waiting for you in the slow cooker! Prosciutto, sun-dried tomatoes and herbs put an Italian spin on hearty beef stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 13
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).
Nutrition Facts : Calories 300, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 1/2 g
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
BEEF RAGU
Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used pre-cut stew meat, a jar of tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or polenta - from the Washington Post.
Provided by Gagoo
Categories One Dish Meal
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 76, Sodium 1392.3, Carbohydrate 29.9, Fiber 6.2, Sugar 18.1, Protein 28.5
SLOW-COOKED CHUNKY BEEF LASAGNE
Serve up an extra special lasagne for a crowd-pleasing family dinner. This recipe uses beef shin, smoked pancetta and herbs for lots of flavour
Provided by Esther Clark
Categories Dinner
Time 3h45m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 718 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
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