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Beef Ragout with Grilled Bread

Beef Ragout with Grilled Bread

Courtesy of CanolaInfo 6 Servings • 8 Hr. Cook Time
Ingredients
Ragout:
1 lb. lean beef roast such as round tip roast (500 g)
1 Tbsp. canola oil (15 mL)
1 medium yellow onion, chopped
4 cloves garlic, minced
1 Tbsp. dried Italian seasoning (15 mL)
1 medium eggplant, not peeled, cut into 1-in. (2.5 cm) cubes
2 green bell peppers, chopped
2 cans (15 oz./426 mL each) low-sodium crushed tomatoes
1 c. red wine (250 mL)
1/4 c. fresh parsley, chopped (60 mL)

Grilled Bread:
12 slices whole grain Italian bread, sliced on bias, about 1-in. thick each
1 Tbsp. canola oil (15 mL)

Directions:

1. In large, non-stick skillet, brown each side of beef roast in canola oil. Place roast in slow-cooker or large pot.

2. Add onion, garlic, Italian seasoning, eggplant, peppers, tomatoes and red wine. Cook on low heat for 8-9 hours (or high heat for 4-5) until beef is tender and has internal temperature of 145°F (65°C).*

3. When beef is cooked, shred with fork.

4. To prepare grilled bread: Brush bread with canola oil and grill for 1-2 minutes on each side, until toasted.

5. To serve top ragout with parsley. Serve with grilled bread.

* Note: 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.

* Recipe courtesy of Comfort Your Heart Recipe Collection; by Dawn Jackson Blatner, R.D., C.S.S.D., L.D.N. and CanolaInfo.

Nutrition:

Calories: 340; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 29g; Fiber: 7g; Protein: 25g; Sodium: 210mg;
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