I have 7 work days left until winter break and I cannot wait. There is potentially a blizzard coming this week so we’ll see if that happens. The down side (besides getting stuck inside) is that now with virtual school there’s the possibility that snow days don’t exist anymore.
So with the possible snow day coming up and winter in general I thought I’d share this slow cooker beef ragu recipe that I’ve used and took photos of last winter.
I found this recipe through Pinterest and didn’t make any tweaks so you can click the link above for all the details!
For the recipe you’ll need:
- olive oil
- stewing beef cubes
- salt & pepper
- red wine
- canned crushed tomatoes
- shaved parmasan (optional)
First, cube your beef and season with salt & pepper. Brown in a skillet or if you have the kind of slow cooker that also sautées you can do it there.
Remove the beef cubes and then cook the onions, garlic, carrot, and mushrooms.
Put the beef and the vegetables and mushrooms into the slow cooker. Pour in the wine, herbs, and crushed tomatoes. Stir everything together and cook on high for 5-6 hours or low for 8-10 hours.
Before the beef ragu was done, I made pappardelle to serve it over.
A nice, hearty meal for a cold winter day!
Stay safe out there!