Many slow-cooker recipes require a lot of time for preparation: browning meat, finely mincing vegetables, then washing pots and pans before putting everything in the slow cooker. This one does not. We used precut stew meat, a jar of Rao's tomato sauce and coarsely chopped pepper and carrots, and the result was a nice thick sauce to put over pasta, couscous or slices of packaged polenta.
- 1/2 cup minced onion
- 1 green bell pepper, seeded and chopped
- 2 medium carrots, peeled and chopped
- 1 pound stewing beef, cut into 1-inch cubes
- 1/2 teaspoon coarsely ground black pepper
- 1 jar (24 ounces) tomato-based pasta sauce
In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef. Add the pepper and pasta sauce. Cover and cook on low setting for 8 to 10 hours.
Divide the ragout evenly among individual shallow dishes and serve hot.
Adapted from Pillsbury Doughboy Slow Cooker Recipes (April 2003)
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