Saturday, May 24, 2014

Beef Ragout

Recipe from here.

  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 lbs boneless round steak, trimmed of fat and cubed
  • reserved tomato juice, plus water to make 1 cup
  • 2 bay leaves
  • pepper
  • 2 cups whole baby carrots
  • 2 cups sliced mushrooms
  • 1 (14 ounce) can stewed tomatoes, drained and juice reserved
  • 1 medium green pepper, slivered
  • paprika
  • seasoning salt
  • 1/3 cup water
  • 2 tablespoons flour
  1. Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  2. Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  3. Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  4. Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.

Beef comes out super tender; kind of an annoying recipe in that you need to take out the casserole dish and stir it twice during cooking; diced tomatoes would probably be better than annoying large stewed tomatoes

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