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WW Crockpot Beef Ragout

1-1/2 lbs beef stew meat, cut in 1-1/2 inch cubes
1 tbsp olive oil
2 medium size onions, cut in wedges
3 medium size carrots, cut in 1/2 inch slices
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup beef broth
2 garlic cloves, minced
1 1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
1 medium size zucchini, halved lengthwise and cut into 1/4 inch slices

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 7 to 9 hours or HIGH 3 1/2 to 4 1/2 hours.

3. If using LOW setting, turn to HIGH. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous or brown rice.
Top each serving with Gremolata.

Stir together 1/4 cup snipped fresh parsley, 1 tablespoon finely shredded lemon peel,
and 2 cloves garlic, minced.

Yield: 6 Servings Serving Size = 1/6 of Recipe

WW Plus+ = 5 Per 1/6 of Recipe.

Nutrition Information:
Calories 221, Carbs 13 g, Fat 7 g, Protein 26 g, Fiber 3 g.
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WW Plus+ = 5
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