BEEF AND CARROT RAGU

This is an old Better Homes and Gardens recipe that I adapted to suit my tastes.

1 lb boneless beef short ribs
salt to taste
freshly ground black pepper to taste
10 garlic cloves
8-oz peeled carrots, chopped
1 lb Roma tomatoes, chopped
1/2 can (6-oz size) tomato paste with Italian seasonings
1/2 cup water
Chopped fresh basil leaves for garnish, if desired

1. Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
2. Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
3. In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
4. Stir well before serving. Top servings with basil leaves, if using.

Note: Shown here with lasagna noodles. I prefer a smaller pasta or mashed potatoes.