Slow Cooked Beef Ragu over Cheesy Mashed Potatoes

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 large potatoes, peeled and diced
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Brown the beef cubes and transfer to the slow cooker.
2. 2 In the same skillet, sauté onion, garlic, carrots, and celery until softened.
3. 3 Add sautéed vegetables to the slow cooker along with crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper.
4. 4 Cook on low for 4 hours or on high for 2 hours, stirring occasionally.
5. 5 While the ragu cooks, boil potatoes in salted water until tender. Drain and mash with butter and milk to desired consistency.
6. 6 Stir the shredded cheddar into the mashed potatoes.
7. 7 Serve the beef ragu generously over the cheesy mashed potatoes.

Equipment

• Slow cooker
• Large skillet
• Potato masher

Variations

• Add a splash of red wine or use ground beef for a quicker cooking time.

Substitutions

• Substitute beef with turkey or pork for different flavor profiles.
• Use Parmesan or mozzarella cheese if cheddar is not preferred.

Pairings

• Red wine, garlic bread, or a simple arugula salad.

Nutrition

Tips

• For deeper flavor, sauté aromatics longer before adding to the slow cooker.
• Add a splash of red wine to the slow cooker for an extra layer of richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread or a crisp green salad.

FAQ