Here’s a crock pot version of the Beef Ragout my husband Keith, a professional chef, prepared for the Cooks for Kids benefit dinner we were honored to participate in. It was a such a huge hit with the guests, the entire pan full was gone!
Ragout (pronounced Rah-GOO) is a slow-cooked French-style stew of small pieces of meat with vegetables. You don’t have to save this delicious, hearty beef stew for special occasions, though. What could be better than putting this wonderful dish together in the morning in the crock pot, and coming home to a piping-hot dinner on a cool fall or winter evening!
Our recipe makes a large potful that will easily feed a holiday gathering, or your family all week.
Ragout is traditionally served with rice or pasta.
Keith’s Crock Pot Beef Ragout
- 2 tablespoons vegetable oil
- 4 pounds beef chuck, cut into 3/4 to 1″ cubes
- 1 cup sliced shallots
- 4 cups mushrooms, diced large
- 1.5 cups red wine
- 2 cups beef stock
- 3 stalks celery, diced small
- 3 carrots, diced small
- 6 cloves garlic, diced small
- 10-oz. can of crushed tomatoes
- 3 tablespoons tomato paste
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Preheat a large skillet on medium heat. Add oil to pan, coating the bottom.
- Add small amounts of beef to pan. Do not overload pan or beef will not brown. Turn pieces and brown on all sides. Remove from pan.
- Add beef and remaining ingredients to a large crock pot. Cover and cook on low for 8 hours. Do not add more liquid. The ragout will reduce by half while cooking.
Recipe by Keith Rogers
©Michelle Rogers, Inc.
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