Merlot Beef Ragout
Ingredients
- 1 3/4 pounds lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2-inch chunks ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 3 tablespoons olive oil ⓘ
- 2 medium-size onions, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- One 14.5-ounce can diced peeled tomatoes, drained ⓘ
- 1 cup dry red wine, such as Merlot ⓘ
Instructions
- Sprinkle the cubes of beef with salt and pepper.
- In a large saute pan over medium-high heat, heat the oil until very hot.
- Add half of the beef and brown on all sides, 3 to 4 minutes.
- Transfer to the slow cooker.
- Repeat the browning with the remaining beef.
- Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just for 15 seconds or so, then add the onions and garlic to the crock.
- Pour the tomatoes and wine into the saute pan and raise the heat to high.
- Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan.
- Pour into the crock.
- Cover and cook on LOW for 7 to 8 hours, until the meat is tender.
- During the last 45 minutes of cooking, check the consistency.
- If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some moisture evaporate.
- Serve hot.
Nutrition & Diet Analysis (per serving)
474
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).