Slow-Cooked Halal Beef Ragu
A savory and rich halal beef ragu simmered to perfection, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 lbs beef stew meat (cut into 1-inch pieces) Use high-quality halal beef for the best flavor.
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 can 28 oz crushed tomatoes (preferably no salt added)
- 2 tbsp tomato paste
- 1 cup beef broth (halal-friendly)
Spices and Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- to taste Salt and pepper
Cooking ingredients
- 2 tbsp olive oil
- to taste Fresh parsley (for garnish)
Instructions
Preparation of Meat
- Start by patting the beef stew meat dry with paper towels; this helps in achieving that beautiful browning. Season generously with salt and pepper.
Sauté
- In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches, searing each side until browned (about 5-6 minutes). Transfer the beef to your slow cooker.
Cook the Vegetables
- In the same skillet, add the onions, carrots, celery, and garlic. Sauté until they’re softened, about 5-7 minutes. This step builds further flavor for your ragu.
Combine in Slow Cooker
- Pour the sautéed vegetables over the beef in the slow cooker. Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, paprika, and additional seasoning. Stir well to combine all ingredients.
Cook
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the beef is fork-tender and the flavors have melded.
Final Touch
- Before serving, taste and adjust seasoning if necessary. Serve warm over your favorite pasta, and garnish with fresh parsley for that lovely pop of color.
Notes
For the deepest flavors, opt for the longer slow cooking time on low. Store leftovers in an airtight container for up to 4 days, or freeze for up to three months. Reheat gently on the stove or in the microwave with a splash of beef broth.