Beef and Carrot Ragu

By therman

Rachel Ray

Ingredients

• 1 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)

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.