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Low FODMAP Crock Pot Beef Ragu
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Low FODMAP | Recipe


  • 2 lb. flank steak, trimmed of fat
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon FODY garlic oil
  • ½ cup dry red wine
  • 2 (14.5 oz.) cans diced tomatoes
  • 2 carrots, chopped (about ¾ cup)
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried crushed rosemary
  • 2 (6.5 oz.) cans sliced champignon (button) mushrooms, drained
  • 2 tablespoons tomato paste
  • Gluten-Free Brown Rice Fettuccine (prepared according to package directions)


  • Cut each steak across the grain, into about 4 – 6 sections. Each section should be no wider than 1 ½ inches. (This is important, otherwise you will come out with long strings of meat that are difficult to chew.) Season steak on both sides with the salt and pepper.
  • Heat the garlic oil in a large skillet over medium-high heat. Brown the steak in the oil, about 3 to 4 minutes a side, not crowding the skillet and working in batches and adding more oil as needed. Transfer the browned steak to the crock pot. Remove skillet from heat and de-glaze with the wine, scraping up any browned bits. Pour this over the steak in the crock pot.
  • Add the tomatoes, carrots, sage, thyme, and rosemary to the crock pot and stir gently. Cook on high 5 to 6 hours or on low 8 to 10 hours.
  • Shred the beef with two forks and stir in the mushrooms and tomato paste. Cover and continue cooking on high until heated through, about 10 minutes.
  • Serve over prepared brown rice fettuccine with parsley and grated Parmesan cheese sprinkled on top.
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