Spicy And Savory Slow Cooker Beef Ragout Food

SPICY AND SAVORY SLOW COOKER BEEF RAGOUT

Steps:

• Combine flour and Cajun seasoning in a resealable plastic bag.
• Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
• Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
• Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
• Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.

MUSHROOM PORK RAGOUT

Steps:

• Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

SPICY AND SAVORY SLOW COOKER BEEF RAGOUT

Steps:

• Combine flour and Cajun seasoning in a resealable plastic bag.
• Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
• Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
• Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
• Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.

SPICY AND SAVORY SLOW COOKER BEEF RAGOUT

Steps:

• Combine flour and Cajun seasoning in a resealable plastic bag.
• Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat.
• Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often.
• Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting.
• Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.

SLOW-COOKER RAGOUT WITH VEGETABLES AND BEEF

Steps:

• Brown meat, in batches, in large skillet sprayed with cooking spray on medium-high heat, stirring frequently.
• Combine mushrooms, onions and garlic in slow cooker sprayed with cooking spray. Add meat, broth, dressing, tapioca and pepper; stir. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Stir in peas; cook, covered, on HIGH 5 min. or until peas are tender. Stir in tomatoes.

SLOW-COOKER BEEF RAGU

Steps:

• In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
• Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.