Slow Cooker
Italian Beef Ragu
Egg Noodles and Buttered Peas
Wine Recommendation
Alamos Malbec
Ingredients
- 2 lb boneless beef chuck roast, trimmed and cut into 2-inch pieces
- 2 Tbsp all-purpose flour
- ½ tsp garlic salt
- ½ tsp lemon-pepper seasoning
- 1 Tbsp olive oil
- 1 (14.5-oz) can low-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 (optional)
Instructions
- Toss beef with flour, garlic salt, and lemon-pepper seasoning 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.
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