The question we always get is what do I do with this seasoning?  The simple answer is to use Clark’s Seasoning Blend in place of salt & pepper.  Even in recipes.  I will periodically share  with you what we are cooking and how we are using Clark’s Seasoning Blend.

 

Last night I made Beef Ragu using a slow cooker.  First I credit the recipe to Skinnytaste.  This is a great blog & she has 2 amazing cookbooks.  I followed her Beef Ragu recipe from her cookbook Skinnytaste Fast & Slow.

 

The ingredients:

olive oil, 6 cloves garlic, 1 & 1/2 lb flank steak, 28 oz can crushed tomato, 1/4 cup reduced-sodium beef broth, 1 medium carrot, 2 bay leaves, 2 sprigs fresh thyme, pappardelle pasta, and Clark’s Seasoning Blend.

 

Heat the olive oil and add the crushed garlic.  Season with a sprinkle of Clark’s Seasoning Blend.

Place flank steak in bottom of slow cooker and sprinkle with Clark’s Seasoning Blend.

Add tomatoes, broth, garlic, carrot, bay leaf, and thyme.

I shredded the carrot and also added a diced onion.  (Next time I will saute the onion with the garlic).  I also used dried thyme since I forgot to by fresh thyme at the store.

Cook in slow cooker on high for 6 hours or low for 8 to 10 hours.

Remove bay leaves & thyme sprigs (if you used fresh) and shred the beef.

Then cook the pasta.  I used pappardelle, but recipe also says penne would work.

We topped with parmesan cheese.

Pretty tasty!