Beef and Carrot Ragu

Beef and Carrot Ragu
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41 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
25 mins
Slow Cook:
3 hrs to 4 hrs (high); 6 to 8 hours (low)
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Beef and Carrot Ragu

Ingredients
1
pounds boneless beef short ribs
 
Salt and ground black pepper
10
cloves garlic
8
ounces pkg. peeled fresh baby carrots, chopped
1
pound Roma tomatoes, chopped
1/2
6 ounce can tomato paste with basil, garlic, and oregano
1/2
cup water or red wine
 
Fresh basil leaves (optional)

Directions

  1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
  2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
  3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
  4. Stir well before serving. Top servings with basil leaves.

Nutrition Facts

(Beef and Carrot Ragu)
    Per serving:
  • 509 kcal cal.,
  • 42 g fat
  • (18 g sat. fat,
  • 2 g polyunsaturated fat,
  • 19 g monounsatured fat),
  • 86 mg chol.,
  • 568 mg sodium,
  • 15 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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