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1/2 cup minced onion
1 green bell pepper, seeded and chopped
2 medium carrots, peeled and chopped
1 pound stewing beef, cut into 1 inch cubes
1/2 teaspoon coarsely ground black pepper
1 24 ounce jar tomato based pasta sauce
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In a 4 to 6 quart slow cooker, layer the ingredients, starting with the onion, then the bell pepper, carrots and beef. Add pepper and pasta sauce. Cover and cook on low setting for 8 to 10 hours. Divide the ragout evenly among individual shallow dishes and serve hot. 4 servings.
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