Mccormick Slow Cooker Beef & Mushroom Ragout Recipe Base 40g

Ingredients

Thickeners (1442, Xanthan Gum), Salt, Maltodextrin,, Vegetable Powders (includes Garlic (3%)), Sugar,, Spices, Yeast, Natural Flavour, Rochester Sauce Powder, Herbs (includes Rosemary (2%)), Mushroom Extract (2%), Colour (150a), Vegetable Oil, Anti-Caking

This meal has 2 1/2 of the 5 daily recommended serves of vegetables #
- No artificial colours or flavours
- No added MSG
- Serves 6

Recipe: Slow Cooker Beef & Mushroom Ragout
Serves 6 | Prep 15 mins | Cooking 4 hrs (high), 8 hrs (low)

What you need- oil spray
- 1 kg beef, cubed
- 2 onions, chopped
- 2 (150 g) bacon rashers, chopped
- 400 g button mushrooms
- 1 x 400g can no added salt diced tomato
- 1 x 40 g sachet McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base
- 1 cup (130 g) peas
- pasta
- fresh thyme

What to do
1. Heat oil in a large pan over high heat. Brown beef, onion and bacon (You may need to do this in batches) then add to slow cooker.
2. Add mushrooms, tomato and recipe base to the slow cooker and stir through. Cover and cook for 4 hours on high or 8 hours on low (Keep covered during cooking. Cooking times may vary between slow cooker models, we used a 5.5 L appliance).
3. Fifteen minutes before serving stir through peas cover and continue to cook. Serve with ribbon pasta and thyme.

Flavour inspiration!
No slow cooker, no problem, place prepared casserole in an oven proof dish, cover and cook at 160°C (140°C fan-forced) for 3 hrs or until tender.
For more creative cooking ideas and information about our complete range go to mccormick.com.au or freecall 1800 802 223
#Based on the Australian Dietary Guidlines (2013), a serve of vegetables is 75g.

Allergen

Soy, Sulphites

Allergen may be present

Milk, Wheat