Crock Pot Beef Ragout Over Rice
Transform weeknight dinners into a comforting masterpiece with this Crock Pot Beef Ragout Over Rice. Combining tender, slow-cooked beef chuck roast seared to perfection with a medley of aromatic vegetables—carrots, celery, and onions—this dish is a flavor-packed delight. Simmered low and slow in a rich tomato-based sauce infused with garlic, oregano, thyme, and hearty beef broth, the ragout develops deep, savory layers that pair beautifully with fluffy white rice. This easy set-it-and-forget-it crock pot recipe takes just 20 minutes of hands-on prep time, making it a stress-free option for busy days. Garnished with fresh parsley for a touch of brightness, this hearty meal serves up to six people and is sure to become a family favorite. Perfect for cozy evenings, this recipe is a must-try for lovers of slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast (cut into 1-inch cubes)
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 2 medium Carrots (peeled and diced)
- 2 Celery stalks (diced)
- 3 Garlic cloves (minced)
- 28 ounces Crushed tomatoes (canned)
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Cooked white rice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season beef cubes with salt and pepper, then sear them in the skillet until browned on all sides, about 2-3 minutes per side. Work in batches if necessary. Transfer the seared beef to the crock pot.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, then transfer the vegetable mixture to the crock pot.
To the crock pot, add the crushed tomatoes, beef broth, tomato paste, dried oregano, thyme, bay leaves, and the remaining salt and pepper. Stir to combine all ingredients.
Cover the crock pot with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours. Stir occasionally, if possible, to prevent sticking.
About 30 minutes before cooking is complete, taste the ragout and adjust seasoning if needed. Remove and discard the bay leaves.
Cook the white rice according to package instructions, ensuring you have 4 cups ready when the ragout is done.
To serve, spoon the beef ragout over a bed of warm rice. Garnish with freshly chopped parsley.
Serve hot and enjoy your comforting Crock Pot Beef Ragout Over Rice!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
