CROCK POT BEEF & SNAP PEA RAGU

By KimberlyB

Ingredients

• 1 lb Boneless Beef Short Ribs
• Salt & Ground Black Pepper
• 10 cloves Garlic
• 8 oz Snap Peas
• 1 lb Roma Tomatoes, chopped
• 1/2 × 6 oz can Tomato Paste With Basil, garlic, and oregano
• 1/2 cup Water or Red Wine

Preparation

Step 1

Trim excess fat from rib meat. Cut beef in chunks and sprinkle lightly with salt and pepper. Place beef in slow cooker. Crush 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 peas and tomatoes to slow cooker. In a medium bowl, whisk together tomato paste and water or wine. Pour over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Stir well before serving. Serve over cooked pasta