Tuesday, November 2, 2010

Rustic Beef & Ale Ragout

Rustic Beef And Ale Ragout
Makes 12 Servings

2 tablespoon extra virgin olive oil
3 lbs beef chuck roast, cut into 1 ½ inch cubes
2 medium yellow onion, cut into ½ in wedges
2 cup sliced carrots (about ¼ inch slices)
2 medium green bell pepper, sliced
2 bottle or can (12 ounces) beer, preferably ale
2 can (6 ounces) tomato paste
2 packet (.7 ounces) Italian salad and seasoning
4 teaspoons beef bouillon granules
2 teaspoons Worcestershire sauce
2 teaspoon sugar
Salt and pepper to taste
Mashed potatoes (optional)

1. Coat 3 ½ to 4 quart slow cooker with nonstick spray
2. Heat oil in large skillet over medium-high heat. Add half of beef; cook until browned, stiffing frequently. Remove with slotted spoon; place in slow cooker. Repeat with remaining beef. Top beef in slow cooker with onion, carrots, and bell pepper.
3. Add beer, tomato paste, seasoning packet, bouillon granules, Worcestershire sauce, and sugar to skillet. Whisk until smooth, scraping skillet to remove any browned bits. Pour over beef and vegetables in slow cooker; stir to mix meat and vegetables. Cover. Cook on high 4 hours or until beef is very tender and mixture and thickened. Season with salt and pepper. Serve over mashed potatoes or rice, if desired.

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