spicy and savory slow cooker beef ragout

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1 tablespoon seasoning blend (such as tony chachere's®)
• 1 pound cubed lean beef stew meat
• 2 tablespoons olive oil
• 1 (16 ounce) package frozen stew vegetables, thawed
• 4 cups beef broth
• 1 pound fresh morel mushrooms, sliced
• 1 (10 ounce) can diced tomatoes and green chiles (such as ro*tel® mild)
• 1 (8 ounce) can tomato sauce
• 1/2 cup chopped fresh basil
• 2 tablespoons garlic, minced
• 1 tablespoon herbes de provence (optional)
• 2 bay leaves
• 1/2 cup merlot
• sea salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 45 mins

Ready Time: 7 hrs 5 mins


• combine flour and seasoning in a resealable plastic bag.
• pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. seal the bag and shake several times to coat beef with seasoned flour. set seasoned beef aside; repeat with remaining meat.
• heat olive oil in a large skillet over medium heat. cook the meat in batches until browned on all sides, stirring often.
• place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de provence, and bay leaves in a large slow cooker set on high setting.
• stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours.
• reduce slow cooker setting to low and stir in merlot . cover cooker and cook until is slightly reduced and flavors have blended, about 30 more minutes. season with sea salt and black pepper.