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+ servings

Slow Cooker Beef Ragu

Beautiful beef based tomato ragu, full of flavor!
Prep Time10 minutes
Cook Time8 hours
Servings - 4 servings


  • 2 lbs. stew beef
  • Salt and pepper, to taste to taste
  • 28 oz. can crushed tomatoes
  • 1/4 cup sliced green olives
  • 1 cup beef stock
  • 2 whole carrots peeled and shredded
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • tsp dried rosemary
  • 2 Tbsp heavy cream
  • shredded Parmesan cheese garnish
  • 16 oz. box small shell pasta
  • salad side dish


  • Peel and shred the carrots.
  • 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 carrots, minced onion, minced garlic, oregano, rosemary into the slow cooker and gently stir to combine.
  • Set the slow cooker on low and cook for 8 hours.
  • Once finished cooking, stir in the heavy cream. Garnish sauce with shredded Parmesan cheese.
  • Cook the pasta, as directed.
  • Prepare the salad.
  • Serve Slow Cooker Beef Ragu over pasta with side salad.