Slow-Cooker Beef Ragu

Recipe

Main Dish
Slow-Cooker Beef Ragu

Primary Media

Ragu in a white bowl over wide egg noodles and pieces of shredded beef, thyme, and chopped carrots

User Rating

3.94 out of 5 stars
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34 ratings

Recipe Data

6
Servings
15min
Prep
5hr15min
Total

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Description

Into the slow cooker it all goes... Then simply serve over noodles, polenta, or crusty bread.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 ½to 2 lb. flank steak, or skirt steak
¾ tsp.Hy-Vee salt
½ tsp.Hy-Vee black pepper
2(14.5-oz) cans Hy-Vee diced Italian-Style tomatoes with onion and garlic
¼ c.water
2medium carrots, chopped
6 clove(s)garlic, peeled and crushed
2Hy-Vee bay leaves
1 tsp.Hy-Vee Italian seasoning
3 tbsp.Hy-Vee tomato paste
12 oz.Hy-Vee Select wide homemade egg noodles, cooked and drained
Hy-Vee grated Parmesan cheese, for serving
Fresh thyme, for garnish

Things To Grab

  • 5-to-6-quart slow cooker
  • 2 forks

Directions

  1. Cut steak across the grain into four sections; season with salt and pepper. Transfer to a 5-to-6-quart slow cooker.

  2. Add tomatoes, water, carrots, garlic, bay leaves, and Italian seasoning over beef in slow cooker.

  3. Cover; cook on LOW 8 to 10 hours or HIGH 5 to 6 hours. Discard bay leaves. Shred the steak using two forks. Stir in tomato paste.

  4. Serve steak mixture over noodles. If desired, top with Parmesan and garnish with fresh thyme.

Nutrition facts

Servings

450 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 90mg
  • Sodium: 740mg
  • Total Carbohydrates: 53g
  • Protein: 34g

Daily Values

0%
Vitamin A 90%
0%
Vitamin C 25%
0%
Iron 25%
0%
Calcium 8%

Recipe Source:

August Seasons 2017.