Jump to content
The Talon House

Beef Ragout


Recommended Posts

Beef Ragout


1/2 cup minced onion

1 green bell pepper, seeded and chopped

2 medium carrots, peeled and chopped

1 pound stewing beef, cut into 1 inch cubes

1/2 teaspoon coarsely ground black pepper

1 24 ounce jar tomato based pasta sauce


In a 4 to 6 quart slow cooker, layer the ingredients, starting with the onion, then the bell pepper, carrots and beef. Add pepper and pasta sauce. Cover and cook on low setting for 8 to 10 hours. Divide the ragout evenly among individual shallow dishes and serve hot. 4 servings.

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...