Beef and Carrot Ragu

By JenHall

haven't tried this yet

Ingredients

• 1 - 1 1/2 pounds boneless beef short ribs
• Salt and ground black pepper
• 10 clovesgarlic
• 8 ounces pkg. peeled fresh baby carrots, chopped
• 1 pound Roma tomatoes, chopped
• 1/2 6 ounce cantomato paste with basil, garlic, and oregano
• 1/2 cup water or red wine
• Fresh basil leaves (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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