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Keep the chill away with this seasonal slow cooker beef ragout. Cinnamon and ginger complement the apples and sweet potatoes while thyme adds a savory note. Photo credit: Sommer Collier from A Spicy Perspective.
1 1/2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons flour
1 tablespoon oil
1 can (14 1/2 ounces) reduced sodium beef broth
1 can (6 ounces) thawed frozen apple juice concentrate, undiluted
2 firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks
2 medium sweet potatoes, peeled and cut into 1-inch chunks
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Ginger, Ground
1/2 teaspoon McCormick® Sea Salt Grinder
Coat meat with flour. Heat oil in large skillet on medium-high heat. Add 1/2 of the meat; cook 5 minutes or until browned. Repeat with remaining meat.
Place meat and remaining ingredients in slow cooker. Toss to coat well. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Thicken with additional flour, if desired.
Variation: Use 1 teaspoon McCormick® Apple Pie Spice in place of the cinnamon and ginger. Substitute 3/4 cup apple cider for the apple juice concentrate.
(Amount per serving)
Not a favorite of mine - would prefer without the apple chunks
Was this helpful?
Thyme, ginger and cinnamon are all favorites. Really like the combination and the beef so tender. Yes, I'd fix it again.
I loved it served over cauliflower rice
The ginger cinnamon combination with thyme was awesome and the sauce was very tasty. It smells wonderful.