CHEF JEFF -- ONE BYTE AT A TIME: Beef and Fennel Ragu

A slow cooker turns a tough cut of meat into a tasty ingredient in this recipe.

Beef and Fennel Ragu

1 pound boneless beef round steak or London broil

1 small yellow onion, diced

2 carrots, finely chopped

1 fennel bulb, trimmed and cut into thin strips

2 teaspoons dry minced garlic

1 28-ounce can crushed tomatoes with no salt added

1 9-ounce jar fire-roasted red peppers, drained and chopped

Hot, cooked pasta or rice or crusty, rustic bread slices

Thinly slice steak. Place into medium slow cooker. Add onion, carrots and fennel. Stir to blend ingredients. Add dry minced garlic, tomatoes and roasted peppers. Stir to blend well. Cover. Cook on low setting for 5 to 7 hours, or until the meat is tender. Serve over pasta or rice or with crusty, rustic bread.

Yield: Serves 4.

Approximate nutritional analysis per serving: 278 calories, 8 grams fat, 72 milligrams cholesterol, 24 grams carbohydrates, 30 grams protein, 115 milligrams sodium, 7 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.