Stew Meat Ragu
Our Stew Meat Ragu is full of flavor and authentic comfort food. The richness of the stew meat braised in the slow cooker, combined with the deep flavors of the mirepoix and the tomatoes, creates a super easy, warm, cozy dish that will make you a dinner-time hero.
What is Stew Meat?
Stew meat comes from various cuts, such as the chuck, arm, and other roasts. If you purchase a beef share, you can receive stew meat, a combination of trim from all cuts, and even prime cuts such as filets, strips, and ribeyes. Stew Meat is an overlooked gem.
Purchasing stew meat from the meat case in your grocery store can be a very budget-friendly option.
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Other Stew Meat Recipes
We like using stew meat in different forms other than stew. We have a great Stew Meat Taco recipe and a Stew Meat Tortilla Soup recipe.
Cooking Methods for the Stew Meat Ragu
We used the slow cooker for this recipe as we needed to leave for an event. However, this method can be easily adapted for the stovetop or oven. The stew meat needs three to four hours of low and slow cooking time.
What is a Mirepoix?
Mirepoix is a classic French culinary term referring to a mixture of chopped onions, carrots, and celery, often used as a foundation for soups, stews, stocks, and sauces, adding flavor and aroma.
Pasta or Polenta for Stew Meat Ragu
We say either! We enjoyed the leftover polenta from another meal. Polenta is easy to make, and our favorite brand is Bob Red Mills. However, if polenta is not your jam, the best pasta to serve this over is pappardelle or a broader noodle type.
How to Make Stew Meat Ragu
Ingredients
2 lbs stew meat
1 -2 carrots
1 onion
1 -2 stalks of celery
4 cloves of garlic
8 oz Mushrooms, sliced
1 14.0z can crushed tomatoes
1 tsp basil
1 tsp oregano
1 tsp thyme
3 tbsp tomato paste
2 cups tomato puree
Salt & Pepper
Instructions
Begin by pureeing the carrots, onion, celery, and garlic in a food processor.
Season the stew meat with salt and pepper and brown it in a heavy Dutch oven after the meat has been browned, set aside.
Add a tablespoon of olive oil and the mushrooms to deglaze the pan. Once the mushrooms have softened, add the purred vegetables and cook until they stick slightly. Then add the tomato paste and cook down to finish deglazing the pan.
Add the vegetables, stew meat, tomatoes and tomato puree, herbs, and salt and pepper to taste to the slow cooker.
Cook on high for 4 hours.
Serve on your pasta of choice or polenta, and enjoy!
Stew Meat Ragu
Equipment
- 1 Crock Pot
- 1 Food Processor
Ingredients
- 2 lbs stew meat
- 1-2 carrots peeled
- 1 onion
- 1-2 celery stalks
- 4 garlic cloves
- 8 oz mushrroms sliced
- 1 14 oz crushed tomateos
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp thyme
- 2 cups tomato puree
- salt and pepper
Instructions
- Begin by pureeing the carrots, onion, celery, and garlic in a food processor.
- Season the stew meat with salt and pepper and brown it in a heavy Dutch oven. After the meat has been browned, reserve it.
- Add a tablespoon of olive oil and the mushrooms to begin deglazing the pan. Once the mushrooms have softened, add the purred vegetables and cook until they stick slightly. Then add the tomato paste and cook down to finish deglazing the pan.
- Add the vegetables, stew meat, tomatoes and tomato puree, herbs, and salt and pepper to taste to the slow cooker.
- Cook on high for 4 hours.
- Serve on your pasta of choice or polenta, and enjoy!
