Crock Pot Beef Ragu (with hidden veggies)
Recipe By: Victoria Still
Serves 6 hungry people
Ingredients
Olive oil
½ yellow onion, chopped
4-8 garlic cloves, minced (or a heaping tablespoon of “jarlic,” I do not judge)
1 1/2 pounds flank steak
Salt
Pepper
1 (28 oz) can crushed tomatoes
1/4 cup reduced sodium beef broth (keep more on hand—if the sauce is looking too thick, add more broth per your preference)
2 carrots, chopped
1/2 cup of spinach (optional)
2-5 sprigs of fresh thyme, bundled in cooking twine
Pasta of choice
Parmesan
Ricotta
Fresh Italian parsley
Vegan Parmesan (Victoria’s note: I like the brand Violife)
METHOD
In a large skillet, heat about 1-2 tbsp of olive oil and add the garlic and onion until fragrant. Once they are cooked, throw them into your slow cooker. Season the beef with 1 teaspoon salt and pepper on both sides then slice it into small rectangles. Using the same large skillet, sear the steak pieces for a few minutes, then add them to the garlic and onions in your slow cooker.
Optional Step: If you want to sneak in veggies, pour a few ounces of your crushed tomatoes into a blender with 1 cup of spinach and blend until smooth. The tomatoes will hide the spinach. Add the chopped carrots, crushed tomatoes (and secret spinach), beef broth, thyme bundle, and a dash of salt and pepper to the slow cooker, then cook on high for 6 hours. Once cooked, remove the thyme and shred the steak with a couple of forks. Leave the ragu in the slow cooker while you boil your pasta of choice.
Optional step: My oldest child is currently going through a phase where she hates anything “chunky,” so I skim some sauce and carrots out of the pot and run them through the blender. The trick is to never mention the carrots or spinach.
Serve the beef ragu over the pasta. For those who don’t have dairy allergies, this is where I add a heaping tablespoon or two of ricotta cheese; ground black pepper; a tablespoon of parmesan; and a pinch of fresh, chopped Italian parsley. I let my daughter add her own vegan parmesan.