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Beef and Carrot Ragu

Makes: 4 servings
Prep 25 mins Slow Cook 3 hrs to 4 hrs  (high); 6 to 8 hours (low)
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 (g) 40,
  • Cobalamin (Vit. B12) (g) 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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