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Slow Cooker Beef Ragu

3/29/2020

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Picture
from Chatelaine
​
  •  450 g stewing beef cubes
  •  4 slices bacon diced
  •  2 onions diced
  •  2 cloves garlic minced
  •  1 cup sodium-reduced beef broth
  •  1 cup bottled strained tomatoes (passata)
  •  1/2 cup dry red wine
  •  1 can (156 mL) tomato paste
  •  1 teaspoon cane sugar
  •  1/2 teaspoon each fennel seeds and dried Italian herb seasoning
  •  1/4 teaspoon each salt and pepper
  •  1 bay leaf

​In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.

Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.

Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
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long before it was cool to be a minimalist, live a sustainable life, become a zero waste warrior we just called it simple living  or what  some could not resist calling us....'those damn hippies....not much has changed in the years since, except the wording...now some can not resist calling us.... 'those damn natural nuts'...hence the name.
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  • Welcome
    • Contact
  • Household Products
    • Why I do What I do
    • Covid-19 Cleaning Tips
    • ingredients I use
  • Stock the Pantry
    • From My Kitchen
  • shop
  • Green Goddess Campaign
    • Simple Living Blog
  • Stand Out & Get Noticed
    • COVID-19 & Your Business