Slow-Braised Beef Ragu

I am BIG on cutting recipes out of magazines to "try later".  I have binders and binders full of them.  The part I'm NOT so big on, is actually making them.  Every few years I go through them, and throw out the ones that no longer look interesting, but still haven't managed to get rid of any of those binders.  In fact, I just bought another one last week to start filling!

Having said that, I found a recipe in this month's Good Housekeeping that changed that!  It hasn't, in fact, even been torn out of the magazine yet, and I've already cooked it, with plans to make it again soon...Beef Ragu in the crock pot.

Although it's SLIGHTLY putzy, in that you have to brown the roast before putting it in the crock pot, it's TOTALLY worth it, and TOTALLY delicious!!

 photo from Pinterest.com

Slow-Braised Beef Ragu 

(from Good Housekeeping magazine, February, 2015, p. 129) 

PREP:  15 minutes

TOTAL: 10 hours, 15 minutes

3 stalks celery, cut into lg. chunks

1 med. carrot, cut into lg. chunks

1 med. onion, but into lg. chunks

4 cloves garlic, peeled

1 T. olive oil

1 beef chuck roast (3 to 4 lb.), trimmed and cut into quarters

1/4 c. tomato paste

1 can (14 oz.) diced tomatoes, drained

1 c. dry red wine

2 sprigs fresh rosemary

1 lb. pappardelle or curly egg noodles, cooked

finely chopped fresh parsley and grated Parmesan cheese, for garnish

1.  In food processor, pulse celery, carrot, onion and garlic until finely chopped, scraping down side of bowl occasionally.

2.  In large skillet, heat oil on medium-high until hot.  Sprinkle beef with 1/2 tsp. each salt and pepper.  Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally.  Transfer beef to 6 to 7 qt. slow-cooker bowl.

3.  To same skillet, add vegetable mixture and 1/4 tsp. salt.  Reduce heat to medium.  Cook 5 minutes, stirring occasionally.  Add tomato paste; cook 1 minute, stirring.  Stir in diced tomatoes and wine.  Cook 2 minutes, stirring and scraping up browned bits.  Pour mixture over beef.  Add rosemary.  Cover and cook on low 10 hours, or until very tender.

4.  Transfer beef to cutting board.  Skim and discard fat from cooking liquid.  Remove and discard chunks of fat from beef.  Shred beef into bite-sized chunks and return to cooking liquid.  Serve tossed with pappardelle, garnish with parsley and Parmesan, if desired.

Serves 8.

Honestly...MAKE THIS...it is DIVINE!!!!!

Here's hoping YOU found a good recipe to make and enjoy recently too!!!