You know what I love about beef roasts and the 'stew beef' cut of meat? They slow cook beautifully. They are softened to perfection, as the low and slow heat cooks them all day. And in the case of this beef ragu recipe, the acidity from the tomato based ...


Slow Cooker Beef Ragu - $5 Dinners

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu from
You know what I love about beef roasts and the ‘stew beef’ cut of meat? They slow cook beautifully. They are softened to perfection, as the low and slow heat cooks them all day. And in the case of this beef ragu recipe, the acidity from the tomato based sauce softens them even more.

And you end up with the most delicious sauce. This is a homemade tomato sauce, using crushed tomatoes. I like how the crushed tomatoes give the sauce a smidge of ‘texture.’ If you want something smoother, you could use canned tomato sauce instead. Also, I’ve got a great set of herbs and spices below…but feel free to tweak or change those (using other Italian seasonings) to make the sauce to your liking!

You can leave the beef stew pieces whole, or you could pull them apart a little with 2 forks…totally up to you!

This is delicious over pasta…and I think it would be fantastic over risotto, or even rice (if you’re GF!)

Buon appetito!

Note: There is a print link embedded within this post, please visit this post to print it.

Slow Cooker Beef Ragu

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker


  • 2 lbs stew beef
  • Salt and pepper, to taste
  • 28 oz. can crushed tomatoes
  • 1/4 cup sliced green olives
  • 1 cup beef stock
  • 2 whole carrots, peeled and shredded
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 2 Tbsp heavy cream
  • Shredded Parmesan cheese, garnish
  • 16 oz. pasta
  • Salad, as side dish


  • Peel and shred the carrots.
  • Place the stew beef into the base of the slow cooker and season with salt and pepper. Pour the crushed tomatoes, sliced green olives, beef stock, shredded carrots, minced onion, minced garlic, oregano, rosemary into the slow cooker and gently stir to combine.
  • Set the slow cooker on low and cook for 8 hours.
  • Once finished cooking, stir in the heavy cream. Garnish sauce with shredded Parmesan cheese.
  • Cook the pasta, as directed.
  • Prepare the salad.
  • Serve Slow Cooker Beef Ragu over pasta with side salad.

Erin’s Favorite Instant Pot Accessories

Best Instant Pot Accessories

Once you get comfortable with cooking with your Instant Pot and it starts to become a regular part of your cooking routine and kitchen MO, you’ll find yourself wishing for a few accessories. (I know that I did!)

But, I think my most favorite accessory isn’t really an accessory, but it’s my EPC101 Class – that would be “Electric Pressure Cooking 101” online class! (Scroll down for the info video to learn more!)

***Please check the specs of your EPC/IPΒ and make sure that you purchase the proper sizes for your appliance!

Here is a list of my favorite accessories:

Steam Racks

I have 3. And I love them all. Mainly, because I steam alot and like having at least 1 clean on hanging around πŸ˜‰

I have the one that came with my Instant Pot DUO. (pictured above)

And I have this one.

And this one.

Pinch Mitts

When you go to pull your insert out of the Instant Pot/EPC, it’s warm…not piping hot, usually. But it’s too warm to remove without a heat barrier. My favorite…our FreezEasy Pinch Oven Mitts, of course!

Yes, we sell these! (We have lots of great freezer cooking accessories in our store!)Β 

These Pinch Oven Mitts are PERFECT for getting the IP/EPC insert out of the base after cooking.

A Second (Or Third) Sealing Ring

Your sealing ring will take on the smells of the food you make, and you’ll quickly discover you need/want a second, even a third, one. Many people have one for savory dishes and one for sweet dishes. I’d venture to say you’d want a third just for chili/soups.

They even make colored ones, if you want to color code yours for what types of meals you use with which sealing ring.

(I share my favorite way to clean a sealing ring in my EPC101 class!)

A Second Insert

Yes, a second…because sometimes the first one ends up with leftovers in the fridge (reason for a lid, below).

And sometimes you want to make 2 things in the IP in the same cooking session – steamed broccoli & chili. Make the chili, then steam the broccoli – and dinner is ready!

I recommend getting a 2nd Stainless Steel insert, before getting the ceramic insert. If you’re a serious EPCer and use your EPC often, then it might be time to invest in the ceramic insert!

A Lid for the Insert

Got leftovers? You’ll want a lid for your insert.

Or, you might want this kind, if you plan to keep things on warm for awhile, you might want a glass lid.

Electric Pressure Cooking 101

I would LOVE to help you learn how to use your Instant Pot/EPC to its fullest! Learn more about Electric Pressure Cooking 101.

What are your favorite Instant Pot/EPC accessories?

*This post contains affiliate links on Amazon. Thanks for supporting $5 Dinners!

Honey Garlic Chicken Sheet Pan Dinner

Honey Garlic Chicken Sheet Pan Dinner from

Adore sheet pan dinners.

If we haven’t met yet, I’m Erin. I’m feeding 4 boys and my husband every day. And I adore anything that’s quick and easy to get on the table – one dish dinners, Instant Pot dinners, freezer to slow cooker meals, and sheet pan dinners.

I need meals that are quick to throw together, cook without any fuss or much attention, and will fill up my boys’ tummies!

Like this…

Chicken, potatoes, veggies, and a fabulous sauce…..

So, so good.

Honey Garlic Chicken Sheet Pan Dinner from

Note: There is a print link embedded within this post, please visit this post to print it.

Honey Garlic Chicken Sheet Pan Dinner

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 35 to 40 minutes


  • 1/4 cup chicken broth or water
  • 1/3 cup honey
  • 6 cloves garlic, minced
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 tsp garlic powder
  • Salt and pepper, to taste
  • 2 large potatoes, washed and chopped into 1″ pieces
  • 5-6 chicken legs (or use boneless, skinless chicken breasts or thighs)
  • 1 broccoli crown, chopped


  • Preheat oven to 425 F. and grease a sheet pan.
  • Combine chicken broth, honey, minced garlic, rice wine vinegar, soy sauce, and garlic powder in a mixing bowl. Add chopped potatoes to the bowl and mix to coat well. Spoon potatoes onto the prepared baking sheet using a slotted spoon in order to reserve liquid in the mixing bowl.
  • Add chicken legs to the remaining sauce in the bowl and coat well. Place the coated chicken on top of the potatoes and pour remaining sauce over chicken legs in the pan. Season chicken legs with salt and pepper.
  • Add chopped broccoli to the sheet pan.
  • Bake for 35 to 40 minutes or until chicken is no longer pink and juices run clear.
  • Serve Honey Garlic Chicken Sheet Pan Dinner, as an easy one-dish dinner!

PRO TIP: Can’t ever get your IP lid to line up right?!

(The struggle is real!) I’ve been using my Instant Pot for a while now…and I still have moments when I can’t get the lid lined up properly.

Silver sharpie to the rescue…

One of our EPC101 members shared this tip and I had to pass it along! Because, GENIUS.

Another idea…

Paint/write an S next to the arrow to remind yourself to set the release valve to sealing (unless it should be on venting!). This will help prevent a pressure cooker dinner disaster from happening!

Need help with your Instant Pot or Electric Pressure Cooker? I’ve got THE class that will help you equip you to cook just about anything πŸ™‚

Learn more>>>>


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