Beef and Mushroom Ragout

Ingredients

• 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

Method

1. Brown beef, onion and bacon then add into slow cooker insert pot with mushrooms.
2. Mix McCormick Slow Cookers recipe base with diced tomatoes and pour over beef mixture, stir through.
3. 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).
4. Stir through the frozen peas 10 minutes prior to serving.