Beef and Carrot Ragu

I'm always on the lookout for slow cooker recipes.  They are such a life saver (as long as I remember to prep everything before I go to work!).  So I was excited when I saw that December's issue of Better Homes had a section featuring several slow cooker recipes.

I decided to make the Beef and Carrot Ragu.  My decision was made based on the picture alone!  Well that and the very short ingredient list (only 6 things).  It turned out pretty good, except I did not follow the recipe to a T - I subbed in plain tomato paste for tomato paste seasoned with basil, garlic and oregano - so it turned out a little more bland than expected.  To remedy the blandness, I just added 1/2 tsp of dried basil and 1/2 tsp of dried oregano right before serving and that worked like a charm!

Beef and Carrot Ragu
From Better Homes and Gardens
Makes 4 servings
Ingredients:
1 to 1.5 lb boneless beef short ribs
salt and pepper
10 garlic gloves
1 8oz package peeled fresh baby carrots, chopped
1 1lb Roma tomatoes, chopped
1/2 6 oz. can tomato paste with basil, garlic and oregano
1/2 C water or red wine
optional: Fresh basil leaves or fresh parsley leaves

Instructions:

• Trim excess fat from meat and cut meat into chunks.  Sprinkle with salt and pepper and place beef in a 3 1/2 - 4 qt. slow cooker.
• Smash garlic cloves with the flat side of a chef's knife or meat mallet.  Separate and discard skins from garlic.  Place smashed garlic on beef.  Add carrots and tomatoes to slow cooker.
• In a medium bowl, whisk together tomato paste with water or wine.  Pour over meat and veggies.  Cover slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
• Stir well before serving.  Top with fresh herbs if desired.