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Chunky Beef Ragu

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  • Prep 35 min
  • Total 8 hr 35 min
  • Servings 6
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Come home to the tantalizing aromas of dinner, waiting for you in the slow cooker! Prosciutto, sun-dried tomatoes and herbs put an Italian spin on hearty beef stew.
Created Sep 8, 2011
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Ingredients

  • 3 oz thinly sliced prosciutto or pancetta, chopped
  • 1 1/2 lb beef stew meat, cut into 1-inch pieces
  • 2 jars (7 oz each) sun-dried tomatoes in oil, drained, chopped (1 1/4 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 cup chopped celery
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) Muir Glen diced tomatoes, undrained
  • 1/2 cup dry red wine
  • 1 1/2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

Steps

  •  
    1
    In 8-inch nonstick skillet, cook prosciutto over medium-high heat about 5 minutes, stirring frequently, until crisp. Drain on paper towels.
  •  
    2
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix prosciutto and remaining ingredients.
  •  
    3
    Cover; cook on Low heat setting 8 to 9 hours (or on High heat setting 4 hours to 4 hours 30 minutes).

Nutrition Information

No nutrition information available for this recipe
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