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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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.

From the Test KitchenFor easy cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside.
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,
  • Monounsaturated fat (g) 19,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • 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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