Slow Cooker Beef Ragout with Mixed Vegetables

Name: Slow Cooker Beef Ragout with Mixed Vegetables
Prep time: 15 min
Cook time: 360 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 700g beef stew meat (ragout cut); 1kg frozen mixed vegetables (menestra); 1 onion; 2 garlic cloves; 2 glasses of water; Bay leaf; Pink salt; Extra virgin olive oil

Meat

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Today I'm bringing you a comforting beef ragout with mixed vegetables, a classic homestyle stew that I make in the slow cooker so the meat turns out melt-in-your-mouth tender. It's a complete, wholesome, and nourishing meal, perfect to set and forget while you go about your day.

To keep things practical, I use frozen mixed vegetables—a super convenient shortcut to load up on greens without spending time peeling and chopping. You only need a few pantry staples, and then let that gentle simmer work its magic.

Prep: 15 minCook: 360 minServes: 4

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Ingredients

Here are the ingredients to serve 3-4 people

700g beef stew meat (ragout cut)
1kg frozen mixed vegetables (menestra)
1 onion
2 garlic cloves
2 glasses of water
Bay leaf
Pink salt
Extra virgin olive oil

Step by step

Method

1Chop the onion and add it to the slow cooker with a drizzle of olive oil.
2Next, add the thawed mixed vegetables and the garlic cloves.
3Add the beef cut into bite-sized pieces and season to taste with salt.
4Pour in the glasses of water, tuck in the bay leaf, and cover with the lid.
5Cook on low for 5 to 7 hours.

Extra tips

1Cooking time will depend on the cut of beef and your slow cooker's heat. Check the meat around the five-hour mark. It should be tender, juicy, and fall apart easily with a fork. If not, let it keep cooking a bit longer.
2You can use fresh vegetables if you prefer, but frozen ones are so much more convenient for me and turn out just as tasty.