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About This Recipe
When Italian food meets steak, you know its about to be tasty! l I knew I wanted to make a tomato based ragu for my spaghetti and I thought why not use steak as the protein? And man, what a good decision that was!
This ragu far exceeded my expectations in every possible way! Especially considering I pretty much winged the whole recipe!
The steak is tender and juicy, the ragu is flavorful and fresh, and they honestly just pair so well together. IT SO COZY AND COMFORTING. Especially on these chilly nights as of late.
And what’s even better is how easy it is to make in the crockpot!
Seriously, there’s nothing better than a cozy, crockpot meal and if you’re looking for more delicious recipes to add to your list, you have to try my Slow Cooker Chicken Curry, Crockpot Lasagna Soup or my favorite Pulled Buffalo Chicken!
Why You’ll Love This Steak and Mushroom Ragu
- Super easy to make! Let the Crockpot do all the work for you.
- High in protein and lower in fat than traditional beef recipes!
- Serve with pasta, spaghetti squash or along side your favorite toast.
- A warm, cozy meal perfect for chill nights!
- Made with just a few simple ingredients!
- Steak – I used flank steak because it is a leaner cut of steak and also easy to shred once cooked
- Garlic cloves – these really give the ragu a fresh flavor! I would highly recommend the minced cloves over garlic powder if possible.
- Tomato paste
- Diced tomatoes
- Onion
- Celery
- Mushrooms
- Beef broth
How To Make
- Spray a small skillet with cooking spray and add minced garlic. Season steak with salt and pepper on both sides and add to skillet. Cook on medium heat for 2 minutes. Flip, and cook another minute.
- Transfer the steak to the Crock Pot. Add the tomato paste, diced tomatoes, onion, celery, mushrooms and beef broth.
- Cover and cook on low for 6-8 hours or high for 4 hours. Using two forks, shred the beef in the pot.
- Top on top of some pasta, spaghetti squash or piece of toast, sprinkle with some parmesan and enjoy!
What To Eat Steak Ragu With
This steak ragu is good on its own but also pairs awesome with just above anything you can think of. Some of my favorite ways to eat it:
- On top of pasta – angel hair spaghetti is my go-to!
- On top of spaghetti squash for a delicious, lower-carb pasta-like option
- On top or alongside rice/cauliflower rice
- Stuffed in or alongside a baked or sweet potato, air fried or roasted potatoes
- On top of some toast
- Alongside a grilled cheese
As you can see, there is no wrong way to eat it here! Whatever sounds good, go with it!
How do I freeze this recipe?
You can easily freeze any leftovers! Just allow ragu to cool completely. Then place in freezer bags and squeeze as much air out as you can (this helps to prevent freezer burn). Freeze for up to 3 months. To reheat, let thaw in the fridge overnight then reheat.
Can I use something besides flank steak?
Yes, this recipe would also be delicious with pork tenderloin or chicken if you don’t like beef.
Can I cook this recipe in the Instant Pot?
Yes. To cook this recipe in the Instant Pot, first spray the bottom of the pot with a little bit of olive oil/cooking spray. Set Instant Pot to saute and saute the flank steak for a few minutes on each side. Then add the rest of the ingredients and cook on high for 45 minutes. Allow to naturally release for 10-15 minutes. Then shred beef and stir back in until everything is combined.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Simple Steak and Mushroom Ragu
Ingredients
- 1.5 pounds flank steak (24oz) trimmed of fat and cut against the grain into 4 pieces
- 6 garlic cloves minced
- salt and pepper
- 1 (6-oz.) can tomato paste (165g)
- 1 (14.5-oz.) can diced tomatoes (424g)
- 1 small onion (175g) diced
- 3 celery stalks (116g) diced
- 1 cup mushrooms (75g)
- ¼ cup reduced sodium beef broth (60g)
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Instructions
- Spray a small skillet with cooking spray and add minced garlic. Season steak with salt and pepper on both sides and add to skillet. Cook on medium heat for 2 minutes. Flip, and cook another minute.
- Transfer the steak to the Crock Pot. Add the tomato paste, diced tomatoes, onion, celery, mushrooms and beef broth.
- Cover and cook on low for 6-8 hours or high for 4 hours. Using two forks, shred the beef in the pot.
- Top on top of some pasta, spaghetti squash or piece of toast, sprinkle with some parmesan and enjoy!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
