Crockpot Beef Ragout

We like using the crockpot on a day that we know will be busy. It’s great for starting in the morning and letting it do its thing all day while you are at work, away from the house or working outside.

  • 3 pounds boneless beef chuck, cut in 1 inch pieces
  • 1/3 cup All Purpose Flour or Wondra
  • 2 teaspoons Sea Salt or Kosher
  • 1/2 teaspoon Pepper, Black or Red
  • 1 package pre-cooked Sausage links, cut into 1 inch pieces
  • 2 cups Leek, cleaned and chopped (Can use a large Onion)
  • 4 ribs Celery, chopped
  • 3 Potatoes, cubed
  • 1 can (15 ozs) Whole Tomatoes, undrained
  • 1 teaspoon fresh Leaf Oregano (If you use dried Oregano, add it about an hour before serving. The dried or ground herbs will lose its flavor during a long cook time.)
  • 2 cloves Garlic, peeled and pressed
  • 1/2 cup Low Sodium Beef Broth or Home made
  • 1 teaspoon Kitchen Bouquet (This is a brown sauce you can find in the gravy section of your grocery.)

 

  • 2 tablespoons All Purpose Flour or Wondra
  • 3 tablespoons Water

Dry the beef with paper towels to let the flour coat the meat better. Mix 1/3 cup flour, salt and pepper. Toss the meat in the flour mix and coat well. Place the meat in the crockpot. Add the remaining ingredients, except the last flour and water. Stir well. Cover and cook for 8 to 10 hours. One hour before serving turn up to high. Make a roux with the flour and water and blend into the crockpot mix. If using dried oregano put it in now. Cook for another hour until thick. Serve warm with bread.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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