Slow Cooker Beef Ragu

warming, nourishing, good

warming, nourishing, good

Brace yourselves, slow cooker recipes are coming.

Last month Hubs and I bought a slow cooker in Canada, lugged it back to our Caribbean island, paid a scandalous amount of duty to get through customs and discovered, within seconds of plugging it in at home, that it was kaput.

(‘kaput’ is not the word I used at the time. That word is not fit for polite company)

Apparently it was a ‘manufacturing defect’ which is shop-speak for ‘we don’t care’.

So we had to chalk that one up as a loss. It took a few weeks to get over my rage (eventually Hubs banished the defunct pot to the attic for the sake of my blood pressure) and get out and buy a replacement.

Happily slow cooker version II is working out great. She’s a productive member of the family and has integrated so well that I can’t remember a time without her.

Slow Cooker Beef Ragu (serves 3-4)

*from Martha Stewart

  • 4 lbs beef loin or chuck roast
  • 1 white onion, finely sliced
  • 3 cloves garlic, minced
  • 6 tbsps tomato paste
  • 3 tsps dried oregano
  • 1-2 tbsps red wine vinegar
  1. Stir together 2 cups of water, the tomato paste, oregano and garlic.
  2. Put the onion in an even layer over the bottom of the crockpot. Season the beef and place on top of the onion.
  3. Pour over the tomato sauce and cook on high for 4 1/2 hours.
  4. Remove lid and gently flake the meat with a fork. Stir in the red wine vinegar and serve over spaghetti squash, a baked potato or rice.

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4 thoughts on “Slow Cooker Beef Ragu

  1. Pingback: Beef & Bacon Stuffed Cabbage | Things My Belly Likes

  2. Pingback: Classic Crockpot Chili | Things My Belly Likes

  3. Pingback: Slow Cooked Lamb Shanks | Things My Belly Likes

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