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Beef Ragu
adapted from http://www.pooreamy.com

2.5 pounds lean beef chuck, trimmed of fat
1 ribs celery, diced
1/2 onion, diced
1 carrot, peeled and diced
4 garlic cloves, minced
1 14.5 oz can diced tomatoes
1 14.5 oz can crushed tomatoes
1.5 cups beef broth
2 bay leaves
Salt and pepper
2 tbsp fresh rosemary, minced
2 tbsp fresh oregano or thyme, chopped
Wide noodle pasta

Add the carrots, celery, onion, and garlic to the bottom of the crock pot. Season your beef liberally with salt and pepper and add it to the crock pot. {I sear my meat first in a skillet} Add the remaining ingredients and cook for 6-8 hours until beef is fork tender. Serve over your favorite pasta.