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+ servings

Beef and Mushroom Ragu

I'm not sure which is the best part - the fact that everyone loved it. Or the fact that it practically cooked itself in the slow cooker all day.
Prep Time10 minutes
Cook Time8 hours
Servings - 4 servings


  • 2 lbs. stew beef
  • Salt and pepper
  • 28 oz. can crushed tomatoes
  • 1/4 cup sliced green olives
  • 1 cup beef stock
  • 2 whole carrots (or 1 cup matchstick carrots)
  • 8 oz. box sliced baby bella mushrooms
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 Tbsp heavy cream (optional)
  • Garnish: shredded or grated Parmesan cheese
  • Side: pasta
  • Side: salad


  • Peel and shred the carrots. If needed, wash and slice the baby bella mushrooms.
  • Place the stew beef into the base of the slow cooker and season with salt and pepper. Pour the crushed tomatoes, sliced green olives, beef stock, shredded or matchstick carrots, sliced baby bella mushrooms, minced onion, minced garlic, oregano, rosemary and gently stir to combine.
  • Set the slow cooker on low and cook for 8 hours. Once finished cooking, stir in the heavy cream (optional). Season with salt and pepper to taste. Garnish sauce with shredded or grated Parmesan cheese.
  • Cook the pasta, as directed.
  • Prepare the salad.
  • Serve Slow Cooker Beef and Mushroom Ragu over pasta with side salad.