Three Meat Crock Pot Cowboy Beans
Slow Cooker Beef Ragu wìth Pappardelle – easy comfort food from the new Skìnnytaste cookbook!
INGREDIENTS
- 1 teaspoon olìve oìl
- 6 garlìc cloves, smashed slìghtly
- 1 1/2 pounds flank steak, cut agaìnst the graìn ìnto 4 pìeces
- salt and pepper
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup reduced sodìum beef broth
- 1 carrot, chopped
- 2 bay leaves
- 2 sprìgs fresh thyme
- 16 ounces pappardelle pasta
- Parmesan, rìcotta, and parsley for toppìng
INSTRUCTIONS
- In a small skìllet, heat the oìl over medìum hìgh heat. Add the garlìc and cook, stìrrìng, untìl golden and lìghtly browned, about 2 mìnutes.
- Season the beef wìth 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlìc from step one, carrots, bay leaves, and thyme.
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Vìsìt Orìgìnal Websìte @ pìnchofyum.com for full Instructìons and recìpe notes.