Yields
6-8 servings
Like many slow cooker recipes, this make a generous batch of beef ragout, perfect to serve as a hearty pasta sauce, or even as a stew over cooked potatoes.
Photo by Michael Olson
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ingredients
1 ½
lb(s) diced stewing beef
2
cup diced onion
1
cup coarsely grated carrots
1
cup diced celery
3
clove garlic, minced
2
bay leaves
2
sprig fresh thyme
1
sprig fresh rosemary
1
cup red wine
1 28
oz/796mL tin crushed tomatoes
salt and pepper
cooked rigatoni, for serving
Parmesan cheese, for serving
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directions
Step 1
Place all of the ingredients into the crick of a slow cooker and stir well. Following manufacturer’s instructions, set the slow cooker so that it reaches and holds a simmer for 6 to 8 hours, until the beef is fork-tender. Season to taste and serve over cooked rigatoni, topped with grated Parmesan cheese.