Slow Cooked Beef Ragù with Sweet Red Wine over Pasta

Beef Ragu

Summer holidays for Greeks are like the Holy Grail! They don’t want anything or anyone to disturb them and they do whatever they can to escape from big cities to an island or a seaside village in the mainland. Customarily, the month of summer vacations is August. Big cities start emptying and around mid-August they are almost deserted.

Summer 2016 1


Summer 2016 2

Up until three years ago, we were doing the exact same thing. But then, we got tired of having the same crowd in our vacations as we had in our everyday life and we decided to change a bit things up. Now, we go for vacations the last two weeks of July. Let me tell you, it is so much better this way. People are still there but not as crowded as during August. Service is much more efficient, food is of better quality and in general life is more relaxing.

Summer 2016 3


Summer 2016 4


This year we have decided to go to Peloponnese and spend twelve days in Helia and Argolida prefectures. Our first stop was in Helia prefecture and more particular in Skafidià. What we really want during our vacations is to be as close to the sea as possible and thus we chose Aldemar Hotel to stay for 6 days. It is a beautiful place just like a small village with bungalows. Coincidentally, a schoolmate of mine has a cottage close there and I had the chance to meet with her and her family. She has a son one year younger than mine and so my son had company too.

Summer 2016 5


Summer 2016 7


Then the rest of our vacations we spent it in Argolida prefecture in Kandia village! Again we chose a hotel in front of the sea and as you can see from the photos it was a beautiful place! We stayed there for another 7 days and we had the chance to visit Mycenae a very important city of the ancient Greek history.

Summer 2016 6



“In the second millennium BC, Mycenae was one of the major centers of Greek civilization, a military stronghold which dominated much of southern Greece. The period of Greek history from about 1600 BC to about 1100 BC is called Mycenaean in reference to Mycenae. At its peak in 1350 BC, the citadel and lower town had a population of 30,000 and an area of 32 hectares.

Beef Ragu


“The first excavations at Mycenae were carried out by Greek archaeologist Kyriakos Pittakis in 1841 where he found and restored the Lion Gate. In 1874, Heinrich Schliemann excavated deep shafts all over the acropolis; in August 1876, a complete excavation of the site by Schliemann commenced. Schliemann believed in the historical truth of the Homeric stories and interpreted the site accordingly. He found the ancient shaft graves with their royal skeletons and spectacular grave goods. Upon discovering a human skull beneath a gold death mask in one of the tombs, he declared: “I have gazed upon the face of Agamemnon”. Since Schliemann’s day, more scientific excavations have taken place at Mycenae, mainly by Greek archaeologists but also by the British School at Athens. The acropolis was excavated in 1902, and the surrounding hills have been methodically investigated by subsequent excavations.” (Source: Wikipedia)

Beef Ragu

When I got back home and after eating out all those days, I craved for some real homemade food. On the other hand, I was still too lazy to enter the kitchen and do something fancy, so I decided to go simple and delicious. I dusted my slow cooker and made this delicious Beef Ragu with Mavrodafni sweet red wine, mushrooms, carrots and herbs and spices. I let it slowly cook for 8 hours overnight and next day I had the most delicious meal. We all devoured it and that was the best welcome home!

Beef Ragu


5.0 from 2 reviews
Slow Cooked Beef Ragù with Sweet Red Wine over Pasta
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mediterranean
Serves: 4
Ingredients/ Συστατικά
  • 1 kilo/ 2 pounds beef cut in cubes
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, cut in thick slices
  • 250 gr. / 9 oz. white mushrooms, sliced
  • 1 cup Mavrodafni sweet red wine, or any other wine you have available
  • 2 tbsp double concentrated tomato paste
  • ⅔ cup beef stock
  • ⅔ cup tomato juice
  • 3 tomatoes, mashed in the blender
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 bay leaves
  • Salt, pepper
  • About 10 basil leaves chopped
  • A bunch of parsley chopped
  • Olive oil for sautéing
Instructions/ Εκτέλεση
  1. In a large skillet pour three to four tbsp of olive oil and sauté the beef chunks in medium/high temperature.
  2. Remove and place them in the slow cooker.
  3. In the same skillet add some olive oil if necessary and sauté the onion, garlic, carrots and mushrooms for about 5 minutes.
  4. Pour the wine and continue to sauté until half of the wine’s quantity has evaporated.
  5. Turn off the heat and transfer them to the slow cooker’s vessel as well.
  6. Add all the rest of the ingredients in the slow cooker and with a ladle mix them to incorporate.
  7. Start the slow cooker at high for eight hours.
  8. After that time you beef is ready.
  9. You can eat it with pasta or mashed potatoes.
  10. In case you don’t have a slow cooker, you just follow the same procedure only you transfer everything to a deep pot and bring to boil.
  11. Lower heat to low and simmer for at least four hours.
  12. Check occasionally with a fork to see of the beef is tender.

5.0 from 2 reviews
Μοσχάρι Ραγού με Λινγκουΐνι
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως πιάτο
Cuisine/ Κουζίνα: Μεσογειακή
Serves: 4
Ingredients/ Συστατικά
  • 1 κιλό μοσχάρι κομμένο σε κύβους
  • 1 κρεμμύδι, ψιλοκομμένο
  • 3 σκελίδες σκόρδο, λιωμένες
  • 3 καρότα κομμένα σε χοντρές φέτες
  • 250 γρ. άσπρα μανιτάρια, κομμένα σε φέτες
  • 1 φλυτζάνι Μαυροδάφνη ή οποιαδήποτε άλλο κρασί έχετε διαθέσιμο
  • 2 κ.σ. διπλά συμπυκνωμένο πάστα ντομάτας
  • ⅔ φλ. ζωμό μοσχαριού
  • ⅔ φλ. χυμό ντομάτας
  • 3 ντομάτες, λιωμένες στο μπλέντερ
  • 1 κ.σ. ζάχαρη
  • 1 κ.γ. κανέλα
  • 1 κ.γ. μοσχοκάρυδο
  • 4 φύλλα δάφνης
  • Αλάτι, πιπέρι
  • Περίπου 10 φύλλα βασιλικού, ψιλοκομμένο
  • Ένα μάτσο μαϊντανό ψιλοκομμένο
  • Ελαιόλαδο για το σοτάρισμα
Instructions/ Εκτέλεση
  1. Σε ένα μεγάλο τηγάνι ρίξτε τρεις έως τέσσερις κουταλιές της σούπας ελαιόλαδο και σοτάρετε τα κομμάτια του κρέατος σε μέτρια/υψηλή θερμοκρασία.
  2. Αφαιρέστε και τοποθετήστε τα στη slow cooker.
  3. Στο ίδιο τηγάνι προσθέστε μερικές κουταλιές ελαιόλαδο, εάν είναι απαραίτητο και σοτάρετε το κρεμμύδι, το σκόρδο, τα καρότα και τα μανιτάρια για περίπου 5 λεπτά.
  4. Σβήστε με το κρασί και συνεχίστε να σοτάρετε μέχρι να εξατμιστεί η μισή ποσότητα του κρασιού.
  5. Σβήστε τη φωτιά και ρίξτε τα και αυτά στη slow cooker.
  6. Προσθέστε και όλα τα υπόλοιπα υλικά και ανακατέψτε να ενσωματωθούν.
  7. Ξεκινήστε τη slow cooker στην υψηλή θερμοκρασία για οκτώ ώρες.
  8. Μετά από αυτό το χρόνο το κρέας είναι έτοιμο.
  9. Μπορείτε να το συνοδεύσετε με ζυμαρικά ή πατάτες πουρέ.
  10. Αν δεν έχετε slow cooker, ακολουθείτε την ίδια διαδικασία αλλά βάζετε όλα τα υλικά σε μία κοινή κατσαρόλα.
  11. Φέρνετε σε βρασμό και μετά χαμηλώνετε τη φωτιά στο χαμηλό και σιγοβράζετε μέχρι να μαλακώσει το μοσχάρι.
  12. Παλιά που το έκανα με αυτό τον τρόπο μου έπαιρνε γύρω στις 4 ώρες όμως εξαρτάται από το κομμάτι του κρέατος και τη δύναμη της φωτιάς.



27 Responses to Slow Cooked Beef Ragù with Sweet Red Wine over Pasta

  1. Sissi says:

    Forgotten to add you look absolutely beautiful!

  2. 2
  3. Sissi says:

    The sweet wine sounds very interesting and the whole dish looks fantastic. Sometimes slow cooking is a perfect way to avoid long hours of standing in the hot kitchen. I also find myself slow cooking meals in the middle of summer.

  4. 3
  5. Το ραγού σου φαινεται πολύ ωραιο!

  6. 4
  7. Miz Helen says:

    Looks like a great recipe and a great vacation. You look like you are really enjoy the down time! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

  8. 5
  9. I very much enjoyed the photographs of your vacation. I love history and You make it so personal. It was very clever to take your vacation away from the crowds. AND the recipe looks delicious. Yummmm!!!

  10. 6
  11. I loved reading about your vacation. I got a taste of Athens and Corfu in 1996 and want to go back so badly!! This recipe sounds delicious as well! I love my slow cooker and will try this out!

  12. 7
  13. So smart to mix up your vacation days when it’s not so busy! Now that is truly relaxing! Great looking ragu dish. Photos are fantastic!

  14. 8
  15. Karen says:

    I love that in Europe you take the time for long vacations. I enjoyed reading about the Lion Gate. Stew looks delicious.

  16. 9
  17. Seems you have a great vacation and this dish sounds awesome…

  18. 10
  19. rosita vargas says:

    Luce delicioso esta pasta Katerina,lindo lugar estás hermosa amiga tanto tiempo sin verte,abrazos

  20. 11
  21. Hadia says:

    This looks so delicious, you look great too, Katerina

  22. 12
  23. Kelly says:

    Wonderful recipe. The pictures are so cool. Makes me want to travel.

  24. 13
  25. Kristi says:

    Wow! What an amazing vacation and super smart to go a little early!
    I am so excited to make this dish. It looks so hearty.

  26. 14
  27. We often take vacations in September or October specifically because most people aren’t. And the weather usually is quite nice. Anyway, love this ragu — thanks so much.

  28. 15
  29. Μην σου πω πως τον Ιούνιο μου αρέσει καλύτερα… Ή ακόμα και τον Σεπτέμβριο… Τον Αύγουστο δεν πάω ποτέ διακοπές!
    Το ραγού φαίνεται τέλειο!! Με τα μπαχαρικά του, τα μανιταράκια του, όνειρο!
    Φιλιά πολλά!

  30. 16
  31. Look at those gorgeous pics! Looks like you had a great time. Wow I have yet to post about my trip in June you are fats lo. And really loving the ragu!

  32. 17
  33. Oh this looks so delicious. And so much history. And wonderful pictures. I love Greece. Hope to visit sometime.

  34. 18
  35. grace says:

    this is such a hearty and flavorful dish! i think it could erase a whole bad day’s worth of woes. :)

  36. 19
  37. You look beautiful!! I also enjoy more quite, private holidays without the huge crowds. Always have! :) Looks like it was a perfect vacation! This ragu takes me back to my childhood.

  38. 20
  39. Ola says:

    You are so perfectly slim!😀

  40. 21
  41. Monica says:

    What a great dish! I love anything that has the word “ragu” in the title! I also think you’re very smart to get ahead of the crowd for your summer vacation. Looks like a great trip and very nice pics.

  42. 22
  43. Sarah says:

    Wow those photos look just stunning! I have never been to Greece but I’m so inspired by your posts :) P.s. that ragu is the stuff that dreams are made of. Gorgeous!

  44. 23
  45. Mimi says:

    Beautiful! I love stew stuff over noodles, like beef bourgignon. Greece is on our travel list – when we finally go I want to try that wine!!!

  46. 24
  47. gloria says:

    You look awesome Katerina and this beef ragu look delicious !!!
    Beauty pictures !!

  48. 25
  49. Pam says:

    The food looks delicious and your trip sounds fabulous! You definitely have great scenery and great history in your part of the world!

  50. 26
  51. Kate says:

    We try to vacation in the fall, since the kids aren’t in school yet. Same great weather, but less crowds and less expensive.

  52. 27
  53. You look so fit, beautiful and happy! So glad that you had a great vacation. Your slow cooker ragu looks so tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: