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Thursday, April 5, 2012

Savory Slow Cooker Beef Ragout

Sometimes finding time to prepare and cook a meal is difficult. Slow cooker ssolve this problem by allowing you to prepare a meal, let it cook for hours and serve it when needed. Today's savory beef ragout is wholesome and delicious.

                        Savory Slow Cooker Beef Ragout

1/2 cup flour
1/4 tsp cayenne pepper (Double if you like heat)
1/4 tsp black pepper  (Fresh ground is best)
1/2 tsp salt
1/4 tsp cumin powder
1# lean beef, cubed
2 tbl olive oil

2 carrots, peeled and sliced
2 stalks celery, sliced
2 large potatoes, peeled and diced
1/2 white onion diced
4 garlic cloves, minced
1# mushrooms, any type (Porcini and morel are heartier)
1 cup, peeled and diced tomatoes
1 can(8oz) tomatoes sauce
4 cups beef broth
2 tbl chopped fresh basil
1 tbl chopped fresh thyme
1 tbl chopped fresh oregano (If dried herbs are used, halve amounts)
Optional: 1/2 cup red wine

Place seasoned flour in plastic baggy. Add beef in small amounts and shake until coated. Set aside until all beef is coated. Add 2 tbl olive oil to skillet over medium heat. Sear beef until brown. Deglaze with wine or some of the beef broth to get all the flavor. Add to slow cooker.

Add vegetables, beef broth, wine, tomato sauce and herbs to cooker. Canned veggies can be substituted but remember canned goods are saltier. Discard liquid in cans. Set cooker on high and cook about 6 hours until tender and sauce is thickened. Serve as a stew or over a bed of rice. Savory, hearty and delicious - a real winner. Your family will love it.

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