Mediterranean Beef Ragout

By JenHall

YUMM!! Approved by Devin also (yahooooo!!)

Ingredients

• 1-1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 medium onions, cut into wedges
• 3 medium carrots, cut into 1/2-inch slices
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 1-1/2 teaspoons dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
• 6 ounces fresh green beans, cut into 2-inch pieces (1-3/4 cups)
• Hot cooked whole wheat couscous or brown rice (optional)

Preparation

Step 1

1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Makes 6 servings.

NOTE: Putting the green beans in when instructed leaves them a bit hard still - maybe put in a little earlier or maybe from the beginning.....