Favorite Recipes: Mediterranean Beef Ragout

Monday, June 8, 2015

Mediterranean Beef Ragout

I found this recipe in one of my magazines and it sounded easy and healthy and good and it was definitely all three! Lots of veggies and since it was made in the crock pot, it was super easy. And the gremolata gave it that extra kick with the raw garlic. Yum! I froze most of it and kept out about 2 servings. I ate the gremolata with what I kept out so I'll have to make up some more when I take the ragout from the freezer but it's pretty easy to whip up.

Mediterranean Beef Ragout (6 servings) (Better Homes & Gardens):

1 1/2 lb lean beef stew meat
1 tbsp olive oil
2 med onions, cut into thin wedges
3 med carrots, cut into 1/2 inch thick slices
2 cloves garlic, minced
1 tsp dried thyme, crushed
1 (14.5 oz) can diced tomatoes, undrained
1/2 c beef broth
1 med zucchini, halved lengthwise and cut into 1/4 inch thick slices
6 oz fresh green beans, cut into 2-inch pieces
2 c hot cooked whole wheat couscous or brown rice
Gremolata

*Gremolata: In small bowl stir together 1/4 c snipped fresh parsley, 1 tbsp finely shredded lemon peel and 2 cloves garlic, minced.

In large skillet, cook meat, half at a time, in hot oil until browned. Drain off fat. Transfer meat to a slow cooker. Add onions and carrots. Sprinkle with garlic, thyme, 1/4 tsp salt and 1/4 tsp pepper. Pour tomatoes and broth over all in cooker. Cover and cook on low for 7-9 hours or on high 3 1/2 to 4 1/2 hours.

If using low, turn to high after 7-9 hours (I turned to high after 7 hours). Stir in zucchini and green beans. Cover and cook 30 minutes more. Serve over hot couscous. Top each serving with gremolata.

Ragout ready to cook...