Recipe: Beef and Vegetable Ragu

Turn weeknight dinners into effortless meals with this hearty slow cooker sirloin and veggie medley. This hands-off cooking method makes it incredibly easy—just set it and forget it—saving you time and effort. This recipe is perfect for meal prep, as it produces multiple servings that can be stored and reheated for balanced, ready-to-eat meals throughout the week.

Prep Time

15 minutes

Cook Time

8 hours 15 minutes

Makes

6 servings

Ingredients

1 tablespoon olive oil

2 pounds top sirloin beef, trimmed, cut into large chunks

1 yellow onion, finely chopped

4 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

½ cup low-sodium beef broth

1 teaspoon dried Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon fresh rosemary finely chopped or ½ tsp dried

1 teaspoon fresh thyme leaves or ½ tsp dried

1 cup mushrooms, sliced

Preparation

Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned (about 2 to 3 minutes per side). Transfer to slow cooker.
In the same skillet, sauté the onion, garlic, carrots, and celery for about 5 minutes, until softened. Add to the slow cooker.
Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, pepper, rosemary, thyme, and mushrooms in the slower cooker. Stir gently to combine.
Cover and cook on low for 8 hours or high for 4 to 5 hours, until beef is tender and pulls apart easily.
Shred the beef by using two forks. Return the shredded beef to the slow cooker and stir well to coat in the sauce.
Serve hot over whole wheat pasta, rice, zucchini noodles, or spaghetti squash.
Store leftovers in an air-tight container for 3 to 4 days or freeze leftovers for up to 3 months.