Beef Ragoût
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Hearty beef flavor is sweetened with caramelized onions. Serve this colorful, chunky stew over mashed potatoes.
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Chopped onion
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2 cups
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500 mL
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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Boneless inside round (or blade or chuck) steak, trimmed of fat and cubed
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2 lbs.
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900 g
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Reserved tomato juice, plus water to make
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1 cup
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250 mL
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Bay leaves
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2
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2
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Pepper
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1/4 tsp.
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1 mL
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Whole baby carrots
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2 cups
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500 mL
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Whole small fresh mushrooms
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2 cups
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500 mL
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Can of stewed tomatoes, drained and juice reserved
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14 oz.
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398
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Medium green pepper, slivered
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1
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1
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Paprika
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2 tsp.
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10 mL
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Seasoned salt
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1 tsp.
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5 mL
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Water
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1/3 cup
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75 mL
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All-purpose flour
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2 tbsp.
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30 mL
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Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart (3 L) casserole.
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Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325°F (160°C) oven for 1 1/2 hours.
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Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
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Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened. Makes 10 cups (2.5 L).
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1 cup (250 mL):
169 Calories; 3.5 g Total Fat; 306 mg Sodium; 23 g Protein; 12 g Carbohydrate; 2 g Dietary Fiber
Slow Cooker Method:
Sauté onion and garlic in margarine in frying pan until onion is soft and golden. Place in 4 quart (4 L) slow cooker. Add next 10 ingredients. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaves. Stir water into flour in small cup until smooth. Stir into beef mixture. Cover. Cook for 15 minutes on High until bubbling and thickened.
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Reprinted from Stews, Chilies & Chowders © Company's Coming Publishing Limited
www.companyscoming.com
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