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Ingredients
| beef luncheon meat: 1 g |
| olive oil: 1 tsp |
| onions: 2 |
| carrots: 3 |
| red tomatoes: 1 |
| soup - beef broth: 1 cup |
| garlic: 2 cloves |
| dried thyme (ground): 1/2 tsp |
| salt: 1 tsp |
| black pepper: 1/4 cup |
| zucchini squash: 1 whole squash |
| canned green beans: 6 oz |
Mediterranean beef ragout
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
260 min -
Servings
6 serving(s)
Tags
1. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Top each serving with Gremolata. Makes 6 servings.
Gremolata: Stir together 1/4 cup snipped fresh parsley, 1 tablespoon finely shredded lemon peel, and 2 cloves garlic, minced.