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© Meredith Corporation. All rights reserved. Used with permission.
Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3-1/2- or 4-quart slow cooker.
Smash garlic cloves with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
Whisk together tomato paste and water (or wine) in a medium bowl. Pour over meat and vegetables. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.
Stir well before serving. Top servings with basil leaves, if desired.