Spicy and Savory Slow Cooker Beef Ragout

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    6 h 45 m
  • Ready In

    7 h 5 m
E. Talley
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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Adjust Servings

Original recipe yields 10 servings



  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.

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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 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.



Really good. We ate it with hot rolls.



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!

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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Slow Cooker Beef Vegetable Soup


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Slow Cooker Beef Barley Soup