One Pot Beef Ragu Over Pasta

This is a one pot meal with just five ingredients that your whole family will love!

For this recipe I’m using some beef kabobs that we had left in our freezer from the summer season, but you could also use chuck or stew beef, which you might more easily find this time of year. 

This recipe is a game changer because you use one pot (your slow cooker) for the entire recipe.  Less dishes, more time for you! And once you’ve done the prep you can walk away and come back a few hours later to a fully cooked meal!

Ingredients

2 lbs locally raised, stew-type beef, cut into chunks (chuck, sirloin tip or even kabobs work well here, most producers will have a “stew beef” during winter season)

1 small onion - diced

2 cloves garlic - minced

1/2 cup red wine

2 cups broth

Seasonings

2 tsp oregano

3 tbsp tomato paste

Salt to taste

Red wine vinegar

On the Side

Prepare your favorite pasta, al dente. Pappardelle or another thicker pasta works great for this recipe.



Directions

  1. Set your slow cooker/instant pot to the “BROWN” function. Melt 2 tbps of butter, beef tallow or olive oil in your slow cooker.

  2. Brown your beef by searing on both sides for about 2 mins per side. You’ll know its done when it forms a nice crust.

  3. Once browned, remove the beef from the pot and brown the onion and garlic.

  4. Add 1/2 cup red wine and use a wooden spoon to deglaze the pan.

  5. Add tomato paste, mix, and then add the broth and beef.

  6. Bring everything to a simmer, and then change your slow cooker temperature to high.

  7. Cook on high for 4 hours, or until beef is fall-apart tender.

  8. When it’s almost ready to serve, prepare your pasta al dente. Serve your beef ragu over pasta and enjoy!

NourishKat ZajacComment