Beef Ragu

7 ingredients
5 steps

Ingredients

  • 1/2 cup minced onion
  • 1 bell pepper, seeded and chopped (any color)
  • 2 medium carrots, scrubbed and chopped
  • 1 lb stewing beef, cut into 1-inch cubes
  • 1/2 teaspoon fresh coarse ground black pepper
  • 1 (24 ounce) jar red pasta sauce
  • 1 teaspoon salt (to taste)

Directions

  1. 1
    In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
  2. 2
    Add the pepper and pasta sauce.
  3. 3
    Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
  4. 4
    Taste and season with salt if needed.
  5. 5
    Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.

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