The Best Beef Ragu Recipe For The Instant Pot Or Crockpot Food

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Pappardelle with Slow-Cooker Beef Ragù image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

Steps:

Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

THE BEST BEEF RAGU RECIPE FOR THE INSTANT POT OR CROCKPOT

The Best Beef Ragu Recipe for the Instant Pot or Crockpot image

This delicious beef ragu recipe is the perfect balance of rich flavor and texture. It's a great way to sneak vegetables into your dinner, freezes well for future meals, and is a true authentic italian recipe.

Provided by Sondra Barker

Categories Main Course

Time 55m

Number Of Ingredients 16

Ingredients

2 lb beef chuck roast (remove fat & cut into large cubes)
1 cup carrots (about 2 large carrots diced small)
1/2 cup Tuscan kale (chopped)
1/2 cup sweet onions (chopped small)
3 cloves garlic (chopped)
1 tbsp flour (or cornstarch for gluten-free)
1/2 cup red wine
1 tbsp balsamic vinegar
13.5 oz whole peeled tomatoes (marzano brand chopped)
2 tbsp tomato paste (organic)
1 tsp olive oil
1 tbsp butter
1 tbsp thyme (fresh)
1 whole bay leaf
1½ tsp salt (pink himalayan)
1/2 tsp pepper

Steps:

First, you'll want to remove the whole tomatoes, squeeze out, and reserve the tomato juice in a separate bowl. Then add your red wine, tomato paste, balsamic vinegar, and whisk together. Set to the side.
Next, cube your beef and sprinkle with salt and pepper. Then turn your instant pot onto the saute feature on "more" which is high. Once heated spray with olive oil. I use Mr. Misto so I don't add more olive oil than what is needed. Then brown your meat, remove and set to the side.
Next, reduce the saute heat to normal and add 1 tbsp of butter, onions, garlic, and bayleaf. Saute for about 1-2 minutes. It's ok if there are brown bits at the bottom of the pan. Then add your flour (or cornstarch if you're gluten free) and cook for about 1 minute.
Then, add the kale and saute until it is shriveled. Next, add the chopped tomatoes, combine all ingredients, and then pour in the tomato sauce with red wine, balsamic, and tomato paste you had set to the side. Be sure to scrape up all the brown bits.
Turn of the saute feature and add your browned beef chuck, carrots, salt, pepper, and thyme.
Set the pressure cooker setting to cook on high for 35 minutes, and quick release when finished.

Nutrition Facts : ServingSize 1 cup, Calories 530 kcal, Carbohydrate 15 g, Protein 46 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 164 mg, Sodium 1309 mg, Fiber 3 g, Sugar 7 g

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