Beef and Mushroom Ragout
Slow Cookers Beef and Mushroom Ragout
Master this simple yet delicious ragout with McCORMICK Slow Cookers Beef and Mushroom Ragout. Expertly blended for slow cooking, a rich combination of herbs, garlic and onion add warmth and flavour to this tender beef and mushroom dish. Serve over pasta or a creamy mash.
Just Add
- 1 kg cubed beef (chuck, blade, etc)
- 2 large onions, peeled and quartered
- 2 rashers bacon, chopped
- 10 whole button mushrooms, peeled
- 40 g Slow Cookers Beef and Mushroom Ragout
- 400 g can diced tomatoes
- 1/2 cup frozen peas
- Brown beef, onion and bacon then add into slow cooker insert pot with mushrooms.
- Mix McCormick Slow Cookers recipe base with diced tomatoes and pour over beef mixture, stir through.
- Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between slow cooker models).
- Stir through the frozen peas 10 minutes prior to serving.