Slow Cooker Shredded Beef Ragú or What to do with Cheap Beef Cubes
Slow Cooker Shredded Beef Ragú, fork tender and versatile, can be served on pasta, rice, gnocchi, polenta or by itself.
- 2 tablespoons olive oil
- 1 1/2 pounds beef cubes
- 4 garlic cloves
- 2 carrots small dice
- 2 celery sticks small dice
- 1 large onion small dice
- 1 large can tomato crushed tomatoes
- 1/4 cup cream (optional
- 2 cups dry white wine can use red wine
- salt pepper
- fresh herbs for garnish such as flat Italian parsley
Warm olive oil on medium heat.
Remove any excess fat or gristle from beef cubes.
Generously season beef cubes with salt and pepper.
Brown beef cubes on all sides. Remove.
Add to same pan onions, carrots, celery, and cook for about two minutes.
Add garlic cloves.
Add tomatoes, followed by cream.
Once cream is incorporated, add wine.
Transfer to your slow cooker for 6 hours on high, 12 hours on low.
If you are cooking on high, add 1 cup water.