Slow Cooker Beef & Mushroom Ragu
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
You know what I love about beef roasts and the ‘stew beef’ cut of meat? They slow cook beautifully. They are softened to perfection, as the low and slow heat cooks them all day. And in the case of this beef ragu recipe, the acidity from the tomato based sauce softens them even more.

Ingredients for Single Meal

  • 2 - lb(s) stew beef
  • - Salt and pepper
  • 1 - 28 oz. can(s) crushed tomatoes
  • 1/4 - cup(s) sliced green olives
  • 1 - cup(s) beef stock
  • 2 - whole carrots
  • 8 - oz. baby bella mushrooms
  • 1 - Tbsp minced onion
  • 1 - tsp minced garlic
  • 1 - tsp dried oregano
  • 1 - tsp dried rosemary
  • 2 - Tbsp heavy cream**
  • Garnish: - shredded Parmesan cheese**
  • Side: - pasta**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
With MyFreezEasy, you can...
  1. Set up your own freezer meal plan with all your favorite freezer meals.
  2. Personalize the month's themed meal plans.
  3. Download any and all of the 8 themed meal plans released each month.
Also, as a member, you get access to our Freezer Meal Plan Builder (option to adjust serving sizes) & the MyFreezEasy mobile and tablet apps. No more spending hours on Pinterest searching for recipes, adjusting the math on the serving sizes, writing your own shopping list and trying to figure out the step-by-step for the freezer meal prep session!! We do all of that for you - in minutes! Learn more about becoming a MyFreezEasy member!

Cooking Directions for Single Meal

  1. Peel and shred the carrots. If needed, wash and slice the baby bella mushrooms.
  2. Place the stew beef into the base of the slow cooker and season with salt and pepper. Pour the crushed tomatoes, sliced green olives, beef stock, shredded carrots, baby bella mushrooms, minced onion, minced garlic, oregano, rosemary and gently stir to combine.
  3. Set the slow cooker on low and cook for 8 hours. Once finished cooking, stir in the heavy cream. Garnish sauce with shredded Parmesan cheese.
  4. Cook the pasta, as directed.
  5. Prepare the salad.
  6. Serve Slow Cooker Beef and Mushroom Ragu over pasta with side salad.

Freezeasy Meal Prep Directions

  1. Peel and shred 4 whole carrots.
  2. f needed, wash and slice 8 oz. baby bella mushrooms.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 2 lbs. stew beef
  • Salt and pepper
  • 1 - 28 oz. can crushed tomatoes
  • 1/4 cup sliced green olives
  • 1 cup beef stock
  • Half of the shredded carrots
  • Half of the sliced baby bella mushrooms
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours. Stir in the heavy cream at the end of cooking.

Special notes

Substitution idea: if your store doesn’t sell “stew beef” - you can cut a 2 lb. beef chuck roast into 1-inch pieces.

Dairy-Free Modifications

Omit the heavy cream and Parmesan cheese garnish for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free if you use gluten-free pasta or serve with rice.

Printable Label Recipe Title

Slow Cooker Beef and Mushroom Ragu

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, stir in the heavy cream.
Serve over pasta with salad.

Free Sample Meal Plan & Freezer Cooking 101 Workshop

Sign Up for Erin's Free Online Workshop