Find out why low and slow is indeed the way to go when you try out this stew with thick, flavorful sauce: our Slow-Cooker Ragout with Vegetables and Beef.
What You Need
Original recipe yields 8 servings
1-1/2 lb. boneless beef chuck roast, cut into 3/4-inch pieces
3/4 lb. sliced fresh mushrooms (about 3 cups)
1 cup ORE-IDA Chopped Onions
4 cloves garlic, minced
2 cups fat-free reduced-sodium beef broth
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 cup MINUTE Tapioca, crushed
1/2 tsp. ground black pepper
4 cups sugar snap peas, trimmed
2 cups cherry tomatoes, cut in half
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Let's Make It
Brown meat, in batches, in large skillet sprayed with cooking spray on medium-high heat, stirring frequently.
Combine mushrooms, onions and garlic in slow cooker sprayed with cooking spray. Add meat, broth, dressing, tapioca and pepper; stir. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
Stir in peas; cook, covered, on HIGH 5 min. or until peas are tender. Stir in tomatoes.
Crushing the tapioca results in a smoother sauce. Use a mortar and pestle to crush the tapioca. Or, if you have a spice or coffee grinder, you can also use that to crush the tapioca.
Serve over hot cooked noodles.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.