Brown Beef Ragout

Serves: 6
Total Calories: 189


1/2 cup flour
1 1/4 teaspoons garlic salt
1/4 teaspoon black pepper
1 boneless beef chuck (about 2 1/2 lb.), cut in 1-inch pieces
3 to 6 tablespoons vegetable oil
1/2 cup celery sliced
1 (10-ounce) package crinkle-cut carrot frozen
1 (16-ounce) package frozen small onion
2 (4-ounce) cans mushrooms sliced, drained
1 tablespoon parsley dried, crushed
1/2 cup water
1 (10 1/2-ounce) can cream of celery soup condensed
1 cup dry red wine
2 teaspoons beef bouillon


Preparation Time: 30 minutes
Slow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on low
Last-Minute Cooking Time: none
1. In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture.

2. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.

3. Rinse frozen carrots and onions under hot running water to thaw slightly drain well.

4. Layer, in order, in a slow cooker, celery, meat, carrots, onions, mushrooms and parsley. Do Not Stir.

5. Add water to skillet. Cook over medium-high heat, stirring to loosen browned bits from bottom of skillet. Add soup, wine and bouillon granules. Stir until blended. Pour over mixture in slow cooker.

6. Cover and cook on high for 3 to 4 hours or 6 to 8 hours on low or until meat, celery and carrots are tender.

Serve with wide egg noodles.

Nutritional Facts:

Serves: 6
Total Calories: 189
Calories from Fat: 85

This Brown Beef Ragout recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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