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Beef and Carrot Ragu
Ingredients
- 1 - 1 1/2 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)
- Servings Per Recipe 4,
- cal. (kcal) 509,
- Fat, total (g) 42,
- chol. (mg) 86,
- sat. fat (g) 18,
- carb. (g) 15,
- Monosaturated fat (g) 19,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 19,
- vit. A (IU) 87,
- vit. C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 568,
- Potassium (mg) 698,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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