Spicy and Savory Slow Cooker Beef Ragout
Ingredients7 h 5 m servings 174 cals
- Combine flour and Cajun seasoning in a resealable plastic bag.
- Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
- Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
- Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
- Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
- Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.
- Cook's Note:
- Fresh vegetables (potatoes, carrots, celery, onion, and parsley) can be substituted for the frozen veggies if you prefer. Spiciness can be adjusted by using more or less Cajun/Creole seasoning and hotter or milder diced tomatoes and green chilies. Don't crowd the meat in the pan. Brown pieces in batches, if necessary, adding small amounts of oil between each batch to avoid sticking.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 174 calories; 5.7 g fat; 16.3 g carbohydrates; 12.4 g protein; 24 mg cholesterol; 765 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made this last night. It was great! We had company coming and he requested soup or stew so I did a search of slow cooker recipes and found this. What sold me on trying this recipe was the fact t...
I made this recipe pretty close to the original recipe. I added the merlot earlier in the process..simmered in the skillet after browning the meat with the fresh garlic in order to reduce the w...
We had three pounds of top sirloin that accidentally thawed. I know top sirloin isn't the norm for a ragout, but we needed to use the beef fast, and prepare something we could package for the de...