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Spiced Beef and Apple Ragout

meal-of-the-week

Spiced Beef and Apple Ragout

Prep time: 20 minutes

Cook time: 8 hours on LOW or 4 hours on HIGH

Serves 8 (1 cup) servings


  • ½ pounds beef boneless chuck roast, cut into 1-inch cubes
  • 3 tablespoons flour
  • 1 tablespoon canola oil
  • 1 (14 ½ oz) can low sodium beef broth
  • 1 (6 oz) can thawed frozen apple juice concentrate, undiluted
  • 2 firm red apples, peeled, cored and cut into 1 ½-inch chunks
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 2 teaspoons McCormick® Thyme Leaves
  • ½ teaspoons McCormick® Ground Cinnamon
  • ½ teaspoon McCormick® Coarse Ground Black Pepper
  • ½ teaspoon McCormick® Ground Ginger
  • ½ teaspoon McCormick® Sea Salt Grinder
  1. Coat meat with flour. Heat oil in large skillet on medium-high heat. Add ½ of the meat; cook 5 minutes or until browned. Repeat with remaining meat.
  2. Place meat and remaining ingredients in slow cooker. Toss to coat well. Cover.
  3. Cook 8 hours on LOW or 4 hours on HIGH. Thicken with additional flour, if desired.

Slow Cooker Tip:  For best results, do not remove cover during cooking.

Make It A Meal: Root vegetable mash and roasted Brussel sprouts.

Per serving: 248 Calories, Fat 8g, Saturated Fat 3g, Protein 18g, Carbohydrates 26g, Cholesterol 53mg, Sodium 256mg, Fiber 3g

*Recipe brought to you by McCormick

Talking Points:

The best cooking apples won’t collapse and turn to mush during the cooking process. Granny Smith, Golden Delicious, Braeburn, Empire, Cortland, or Jonagold apples are good cooking apples. Red Delicious are best eaten raw.

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