Mediterranean Beef Ragout

Mediterranean Beef Ragout
25 mins
by 3.5 12  people
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Slow Cooker
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  • 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)
  • 1 recipe Gremolata (see recipe below)
  • 1/4 cup snipped fresh parsley
  • 1 tablespoon finely shredded lemon peel
  • 2 cloves garlic, minced

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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.
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.
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. Top each serving with Gremolata. Makes 6 servings.
Stir together parsley, lemon peel, and garlic.

nutrition information

Per Serving: cal. (kcal) 221, Fat, total (g) 7, chol. (mg) 67, sat. fat (g) 2, carb. (g) 13, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 26, vit. A (IU) 7872, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 3, sodium (mg) 369, Potassium (mg) 695, calcium (mg) 71, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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