One-Pot Beef Ragout

  • About 1 1/2 lb beef stew meat
  • 1 cup red wine (or substitute)*
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 small can tomato paste
  • 1 onion, diced
  • 6 carrots, peeled and cut into chunks
  • 2 cups small potatoes, cut into chunks
  • 4-6 oz portabella mushrooms, sliced
  • 1 tbsp minced garlic
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • Salt and black pepper to taste
  • Parsley for garnish (optional)
Turn slow cooker to high and allow to heat. Dry meat well on all sides and season liberally with salt and pepper. Add to slow cooker and allow to brown, then add butter. Once butter is melted, stir in flour until smooth, then stir in tomato paste, garlic, rosemary, and thyme. Add onions and mushrooms and stir into sauce; add carrots and potatoes and stir to coat lightly. Reduce heat to low and cook at least 6 hours (8-10 is better). Serve with crusty French bread, if desired. Like most stews, this is even better the next day!
IMG_20180127_182134.jpg
This recipe is a tribute to my favorite film, Beauty and the Beast (Lumiere lists this and other dishes in the song, “Be Our Guest”).
*(Popular substitutes for red wine are: beef broth, red wine vinegar, or red grape juice with a bit of balsamic vinegar.)
Advertisements

One thought on “One-Pot Beef Ragout

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.