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Spicy and Savory Slow Cooker Beef Ragout

Edie 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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7 h 5 m servings 174 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Combine flour and Cajun seasoning in a resealable plastic bag.
  2. Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
  3. Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
  4. Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
  5. Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
  6. Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.


  • Cook's Note:
  • Fresh vegetables (potatoes, carrots, celery, onion, and parsley) can be substituted for the frozen veggies if you prefer. Spiciness can be adjusted by using more or less Cajun/Creole seasoning and hotter or milder diced tomatoes and green chilies. Don't crowd the meat in the pan. Brown pieces in batches, if necessary, adding small amounts of oil between each batch to avoid sticking.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 5
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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 t...

Really good. We ate it with hot rolls.

I made this recipe pretty close to the original recipe. I added the merlot earlier in the process..simmered in the skillet after browning the meat with the fresh garlic in order to reduce the w...

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 de...

Decent flavor at best, somewhat bland. More of a soup than a stew.

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