Beef Ragout

Beef Ragout

A succulent favorite

  • 2 lbs. stew beef (cut in 1" cubes)
  • 1/4 cup flour
  • 1 tsp. salt
  • 3 tbsp butter for browning
  • 3 cups boiling water
  • 2 cups tomato sauce (16-oz. can)
  • 4 sprigs parsley
  • 1/2 tsp. marjoram
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 2 bay leaves
  • 1 clove garlic
  • 6 potatoes (cut in pieces)
  • 1/2 cup celery cut in l" piece
  • 1 10- oz. pkg. frozen peas
  • 1 Butter
  • 1 sugar
  • 4 small onions (cut in half)
  • 4 medium carrots (cut in 1" slices)
  1. Cover beef with flour and salt in a mixing bowl.
  2. Brown meat on all sides in butter.
  3. Place in 4-qt. dutch oven and cover with water and tomato sauce.
  4. Simmer until meat is tender, about 2 hours.
  5. Place herbs and garlic in a small square of cheesecloth and draw up corners to make a little bag. Tie tightly at neck with butcher’s twine or thread.
  6. Add to dutch oven along with potatoes, celery, and peas.
  7. Melt butter with sugar in skillet and add onions and carrots.
  8. Cook over medium heat, stirring, until well glazed then add to meat mixture.
  9. Cook until vegetables are tender; check every 30 minutes, though it may take an hour or longer.
  10. Remove herb bag and serve.

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