Recipe by E. Talley
"This 'set it and forget it' recipe is always a big hit at my house. The diced tomatoes and green chilies, fresh basil, fresh mushrooms, and Merlot make this more than an everyday beef stew - it's a gourmet ragout. This is one of those dishes that actually tastes better the next day, after the flavors have had a chance to blend together. If possible, make ahead, refrigerate overnight, then heat and serve the next day. Serve over cooked rice. Enjoy!"
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Cajun seasoning blend (such as Tony Chachere's®)
cubed lean beef stew meat
1 (16 ounce) package
frozen stew vegetables, thawed
fresh morel mushrooms, sliced
1 (10 ounce) can
diced tomatoes and green chiles (such as RO*TEL® Mild)
1 (8 ounce) can
chopped fresh basil
herbes de Provence
sea salt and ground black pepper to taste
Really good. We ate it with hot rolls.
Made this last night. It was great! We had company coming and he requested soup or stew so I did a search of slow cooker recipes and found this. What sold me on trying this recipe was the fact that the author/contributor of this recipe is from Slidell, Louisiana. I know this means it must be deliciously spicy with a complex flavor. I was not disappointed! I doubled the recipe on everything except the broth, and I also added the whole bottle of wine - half at the beginning and the other half in the last couple of hours of cooking. I had a lot of the flour/Tony's mixture left, so near the end of cooking, I added some sauce to the flour and stirred until the flour was well blended, then added it to the crock pot. This thickened things up a little. In tasting it from the crock pot while cooking, it had an almost bitter edge, but in eating it with rice - it tasted very different and melded perfectly. Very rich, spicy and filling. My guest had three helpings - looking embarrassed at the third trip but getting more anyway. Because I made so much, we are freezing part of it and will be eating the rest over the next few days. Thanks so much! Will make again.
We had three pounds of top sirloin that accidentally thawed. I know top sirloin isn't the norm for a ragout, but we needed to use the beef fast, and prepare something we could package for the deep freeze. This was a terrific easy recipe and the results were outstanding. Thanks, AllRecipe.com for making it so easy to adjust recipe size! Yes, as one reviewer stated it is more towards a soup in consistency, so we thickened a little it with Tony Chachery's instant roux. Served over rice as recommended makes for a wonderful tummy warming meal. With the six quarts we have now in the deep freeze we'll be enjoying this for a long time!
Decent flavor at best, somewhat bland. More of a soup than a stew.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy and Savory Slow Cooker Beef Ragout
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 51
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