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Beef Ragout with Grilled Bread

Beef Ragout with Grilled Bread recipe

This dish can be made in a slow-cooker or the stovetop. Canola oil is used to make both the ragout and grilled bread because of its neutral flavor and heat tolerance. The ragout is served with bread to soak up the hearty and flavorful broth, but it can be served with pasta or polenta instead.

Ingredients

Ragout

  • 1 pound lean beef roast such as round tip roast 500 g
  • 1 tablespoon canola oil 15 mL
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon dried Italian seasoning 15 mL
  • 1 medium eggplant, not peeled, cut into 1-inch (2.5 cm) cubes
  • 2 green bell peppers, chopped
  • 2 cans (15 ounces/426 mL each) low-sodium crushed tomatoes
  • 1 cup red wine 250 mL
  • 1/4 cup fresh parsley, chopped 60 mL

Grilled Bread

  • 12 slices whole grain Italian bread, sliced on bias, about 1-inch thick each
  • 1 tablespoon canola oil 15 mL

Instructions

  1. In large, non-stick skillet, brown each side of beef roast in canola oil.
  2. Place roast in slow-cooker or large pot.
  3. Add onion, garlic, Italian seasoning, eggplant, peppers, tomatoes and red wine.
  4. Cook on low heat for 8-9 hours (or high heat for 4-5) until beef is tender and has internal temperature of 145 degrees F (65 degrees C).*
  5. When beef is cooked, shred with fork.
  6. To prepare grilled bread: Brush bread with canola oil and grill for 1-2 minutes on each side, until toasted.
  7. To serve top ragout with parsley.
  8. Serve with grilled bread.

6 servings; serving size 1 1/2 cups (375 mL) ragout

* If preparing on stovetop, use a large pot (8-quart) and bring ragout ingredients, except parsley, to boil and simmer covered for at least 30 minutes.

Nutritional analysis per serving: Calories 340 Total Fat 10 g Saturated Fat 2.5 g Cholesterol 60 mg Carbohydrates 29 g Fiber 7 g Sugars 9 g Protein 25 g Sodium 210 mg Potassium 640 mg

Reprinted with permission from CanolaInfo.org.


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