So it snowed. In November. Right after a full week of sunshine. Needless to say, coming back from Portugal, I was not prepared for this weather and I am so not impressed by it! Cold and dying for the need to get cozy, I decided to whip up a chunky ragu beef recipe for the week!
This chunky ragu beef is perfect for this cold weather! I can toss it on top of some pasta, rice, or even just dip some bread in it and it’ll warm me right up! But for reals, I practically just ate my first bowl as is because 1. I had just woke up and was starving and 2. my patio was covered in snow and I just wanted something warm.
I had some extra time the night before so I made this is “long” way, but honestly, if you have 15 minutes, some beef, and some pantry staples, you can make this hearty and uncomplicated chunky ragu beef in a blink of an eye! I had chose the go the long route as I had some extra time and I find that with the caramelizing/precooking of the ingredients, it adds more flavour to the overall product at the end. For this recipe, you’ll need a big wok or a deep pan if you plan on browning your ingredients before placing it into your slow cooker. I used the Stay or Go Programmable 5 Quart Slow Cooker from Hamilton Beach and a large metal wok.
image from Hamilton Beach
image from Amazon
- Garlic (4 cloves minced)
- Bacon (3 slices, I used Presidents Choice)
- Carrots (3 shaved)
- Beef chunks (2 lbs)
- Rosemary (1 tablespoon)
- Beef Broth (2 cans, 284mL each, I used Campbells)
- Diced Tomatoes (1 can, 28oz)
- On medium heat, brown your minced garlic and bacon. Browning the bacon first creates an oil for the meat to cook later on without having to add much additional oil.
- Once browned, add in your shaved carrots.
- Lightly salt and pepper the beef then add it to your pan.
- As it is browning, add in your rosemary.
- Once the meat has finished browning, pour in 2 cans of beef broth and bring it to a simmer before reducing the heat and leaving it covered for 15 minutes.
- After 15 minutes, add in your can of diced tomatoes.
- Stir it for 2 minutes before transferring everything into the slow cooker.
- Cook on low heat for 8 hours.
- To serve, mix with pasta, rice, or just dip some bread into it. You do you!
QOTD: What is your go-to cold weather meal?
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