Mediterranean Beef Ragout
Ingredients
- 1/4 cup (50 ml) all-purpose flour ⓘ
- 1 tsp (5 ml) dried thyme leaves, crumbled ⓘ
- 1 tsp (5 ml) grated lemon zest, optional ⓘ
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) cracked black peppercorns
- 2 lbs (1 kg) trimmed stewing beef, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (25 ml) olive oil, divided
- 2 onions, chopped
- 4 cloves garlic, minced ⓘ
- 1 tbsp (15 ml) cumin seeds, toasted (see Notes) ⓘ
- 1 cup (250 ml) beef stock ⓘ
- 1/2 cup (125 ml) dry red wine ⓘ
- 1 can (14 oz/398 ml) diced tomatoes, including juice ⓘ
- 2 bay leaves ⓘ
- 2 roasted red bell peppers, thinly sliced, then cut into 1-inch (2.5 cm) pieces ⓘ
- 1/2 cup (125 ml) sliced pitted green olives ⓘ
- 1/2 cup (125 ml) finely chopped parsley ⓘ
Instructions
- Works in slow cookers from 3 1/2 to 6 quarts
- In a resealable plastic bag, combine flour, thyme, lemon zest, if using, salt and peppercorns.
- Add beef and toss until evenly coated.
- Set aside, shaking any excess flour from beef and reserving.
- In a skillet, heat 1 tbsp (15 ml) of the oil over medium-high heat for 30 seconds.
- Add beef, in batches, and cook, stirring, adding more oil as necessary, until browned, about 4 minutes per batch.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and garlic to pan and cook, stirring, until onions are softened, about 3 minutes.
- Sprinkle with toasted cumin and flour mixture and cook, stirring, for 1 minute.
- Add beef stock, wine, tomatoes with juice and bay leaves and bring to a boil.
- Cook, stirring, until slightly thickened, about 2 minutes.
- Add to slow cooker and stir well.
- Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and beef is tender.
- Stir in roasted peppers, olives and parsley.
- Cover and cook on High for 15 minutes, until peppers are heated through.
- Discard bay leaves.
Nutrition & Diet Analysis (per serving)
720
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).