Slow Cooker Beef 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
  • 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)
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Cooking Directions for Single Meal

  1. Peel and shred the carrots.
  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, 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 Ragu over pasta with side salad.

Freezeasy Meal Prep Directions

  1. Peel and shred 4 whole carrots.

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
  • 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 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.

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