Low FODMAP Crock Pot Beef Ragu
This recipe features tomatoes, carrots, mushrooms, and herbs. After simmering in a slow cooker until very tender, it is then served over pasta.
Servings 8
Ingredients
- 2 lb. flank steak, trimmed of fat
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon FODY garlic oil
- ½ cup dry red wine
- 2 (14.5 oz.) cans diced tomatoes
- 2 carrots, chopped (about ¾ cup)
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon dried crushed rosemary
- 2 (6.5 oz.) cans sliced champignon (button) mushrooms, drained
- 2 tablespoons tomato paste
- Gluten-Free Brown Rice Fettuccine (prepared according to package directions)
Instructions
- Cut each steak across the grain, into about 4 - 6 sections. Each section should be no wider than 1 ½ inches. (This is important, otherwise you will come out with long strings of meat that are difficult to chew.) Season steak on both sides with the salt and pepper.
- Heat the garlic oil in a large skillet over medium-high heat. Brown the steak in the oil, about 3 to 4 minutes a side, not crowding the skillet and working in batches and adding more oil as needed. Transfer the browned steak to the crock pot. Remove skillet from heat and de-glaze with the wine, scraping up any browned bits. Pour this over the steak in the crock pot.
- Add the tomatoes, carrots, sage, thyme, and rosemary to the crock pot and stir gently. Cook on high 5 to 6 hours or on low 8 to 10 hours.
- Shred the beef with two forks and stir in the mushrooms and tomato paste. Cover and continue cooking on high until heated through, about 10 minutes.
- Serve over prepared brown rice fettuccine with parsley and grated Parmesan cheese sprinkled on top.