Spicy and Savory Slow Cooker Beef Ragout

Morel mushroom hunting season is the time to indulge in this fancy but easy beef stew with herbs and red wine. After the meat is browned, the gourmet stew simmers in a slow cooker until tender and flavorful.

Combine flour and Cajun seasoning in a resealable plastic bag. Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times...


Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®)
  • 1 pound cubed lean beef stew meat
  • 2 tablespoons olive oil
  • 1 (16 ounce) package frozen stew vegetables, thawed
  • 4 cups beef broth
  • 1 pound fresh morel mushrooms, sliced
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Mild)
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup chopped fresh basil
  • 2 tablespoons garlic, minced
  • 1 tablespoon herbes de Provence (optional)
  • 2 bay leaves
  • 1/2 cup Merlot wine
  • sea salt and ground black pepper to taste

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