Rustic Beef & Ale Ragout (Slow Cooker)

Adapted from a recipe card in "Cooking with Beer".

For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 4 May 2022, very delicious, sauce is tasty! Link to the Shortcut is listed in the Recipe Notes section.

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Prep Time 20

Cook Time 4

Course Main Dish

Cuisine American

Servings servings

Equipment

Slow Cooker (3½+ quart)

Ingredients

1 tablespoon extra virgin olive oil
750 grams beef chuck roast, boneless, cut into 1½ inch cubes, (1½ lb)
1 onion, cut into ½ inch wedges
1 cup carrot, sliced ¼ inch thick slices
1 green bell pepper, sliced
330 ml ale, or beer, (12 oz / 330 ml bottle or can)
1 can tomato paste, (170 g / 6 oz)
1 envelope Italian dressing mix, Shortcut
2 teaspoons beef broth powder, or 1 OXO beef cube crushed
2 teaspoons Worcestershire sauce
1 teaspoon sugar

Instructions

Coat the inside of your slow cooker with non stick spray or butter. Prep the beef and vegetables. I used some frozen bell pepper I had on hand, 1 red and 1 green.
Heat the oil in a large non stick pan on medium high heat, brown beef 6-8 minutes on all sides, working in batch so you do not over crowd pan.
As the beef is browned, add to the prepared slow cooker. I cooked the beef in 2 batches.
Then add in the onion, carrot, and bell pepper to the slow cooker.
After the beef is all browned and in the slow cooker, return the pan to medium high heat and whisk in the ale, tomato paste, dressing mix, broth powder, Worcestershire sauce, and sugar. Cook for just a few minutes until mixture is smooth.
Pour mixture over the vegetables and beef in the slow cooker, give everything a stir to mix together. Cover and set to High setting for 4-5 hours or until the beef is nice and tender.
Serve with bread or a salad, enjoy.