Beef Ragu - cooking recipe

Ingredients

1/2 cup minced onion
1 bell pepper, seeded and chopped (any color)
2 medium carrots, scrubbed and chopped
1 lb stewing beef, cut into 1-inch cubes
1/2 teaspoon fresh coarse ground black pepper
1 (24 ounce) jar red pasta sauce
1 teaspoon salt (to taste)

Preparation

In a 4- to 6-quart slow-cooker, layer the ingredients: first the onion, then the bell pepper, carrots and beef.
Add the pepper and pasta sauce.
Cover and cook on low setting for 8 to 10 hours, until the meat is very tender.
Taste and season with salt if needed.
Divide the ragu evenly among individual shallow dishes atop pasta, couscous or polenta and serve hot.