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Slow-Cooker Chunky Beef Ragu
Slow-Cooker Chunky Beef Ragu
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Prep Time:
35 minutes
Total Time:
8 hours 35 minutes
Slow cooker Italian beef stew with prosciutto, sun-dried tomatoes, and herbs - a delicious meal ready for you when you walk through the door.
Ingredients:
  • 3 oz thinly sliced prosciutto or pancetta, chopped
  • 1 1/2 lb beef stew meat, cut into 1-inch pieces
  • 2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 cup chopped celery
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
  • 1/2 cup dry red wine
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
Instructions:
  • In an 8-inch nonstick skillet, crisp up the prosciutto over medium-high heat for about 5 minutes, stirring often. Remove and drain on paper towels.
  • Coat a 5- to 6-quart slow cooker with cooking spray, then combine prosciutto with the remaining ingredients inside.
  • Cover and slow cook on Low heat for 8 to 9 hours, or on High heat for 4 to 4.5 hours until perfectly tender.

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