Tuesday, August 4, 2015

Crock Pot Beef Ragu

My tomatoes in my garden aren't quite ready to use for a ragu yet but this fall and winter, I'll be using some to make this recipe again.  And it paired perfectly with the creamy cheese polenta that I shared the recipe for yesterday.






Crock Pot Beef Ragu

2 pounds round steak
1 tbsp extra virgin olive oil
1/4 cup onion, minced
2 cloves garlic, minced
1 - 28 oz can diced tomatoes
2 sprigs thyme
1 tsp oregano
1 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper

Place the olive oil to heat in a frying pan.  When heated, add in round steak to brown each side.  In your crock pot, mix together the remainder of the ingredients.  Add in the browned round steak and nestle down into the tomato mixture.  Cook on medium for 4 hours and then turn down to low.  Cook until the meat falls apart.  Serve over polenta or potatoes.