rustic beef & ale ragout (slow cooker)

How To Make rustic beef & ale ragout (slow cooker)

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  1

  Coat the inside of your slow cooker with non stick spray or butter. Prep the beef and vegetables. (For the bell pepper, I used some frozen peppers I had, 1 red cut into squares, and 1 green diced.)
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  2

  Heat the oil in a large saucepan on medium heat, brown beef 6-8 minutes on all sides, working in batch so you do not over crowd pan. Just browning, not cooking the beef through.
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  3

  As the beef is browned, add to the prepared slow cooker, until all the beef is added. (I did this in two batches.)
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  4

  Add the onion, carrot, and bell pepper to the slow cooker.
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  5

  After the beef is all browned and in the slow cooker, return the pan to medium heat and whisk in the beer, tomato paste, dressing mix, broth powder, Worcestershire sauce, and sugar. Cook until mixture is smooth. Takes just a minutes or two.
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  6

  Pour the sauce into the slow cooker and give everything a stir to mix together. Cover and set to High setting for 4-5 hours.
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  7

  Serve with bread or a salad, enjoy.
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