Italian Beef Ragu
Egg Noodles and Buttered Peas
Wine Recommendation
Gabbiano Chianti
Ingredients
- 2 lb boneless beef chuck roast, trimmed and cut into 2 inch pieces
- ¼ cup all purpose flour
- 1½ tsp garlic salt
- 1 tsp pepper
- 1 Tbsp olive oil
- 1 (14.5-oz) can less sodium chicken broth, divided
- 6 cloves garlic, minced
- 1 onion, chopped
- 1 (8-oz) pkg sliced mushrooms
- 1 (14.5-oz) can fire roasted diced tomatoes
- ¼ cup chopped fresh parsley
Instructions
- Toss beef with flour, garlic salt, and pepper in a large bowl.
- Cook beef in hot oil in a large skillet over medium-high heat 8 minutes or until browned on all sides; transfer to a 5- to 7-quart slow cooker.
- Add 1 cup broth to skillet, scraping pan to loosen browned bits; pour into cooker.
- Add garlic, onion, mushrooms, tomatoes, and remaining broth to cooker.
- Cover and cook on LOW 8 to 10 hours or until beef is tender. Serve beef mixture over pasta. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg egg noodles
- 1 (16-oz) pkg frozen green peas
- 2 Tbsp butter
Side Dish Instructions
- Prepare noodles according to package directions.
- Steam peas according to package directions; stir in butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
253
|
302
|
555
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 32 | 12 | 44 |
| Carb (g) | 10 | 48 | 58 |
| Fiber (g) | 2 | 5 | 7 |
| T. Sugs (g) | 3 | 6 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
