Beef Ragout
Ingredients
- 2/3 Cup flour
- 1 Tablespoon salt
- 1/8 Teaspoon pepper
- 3 Lbs. beef chuck, cut in 1 1/2 inch cubes
- 1/3 Cup salad oil
- 1 Cup chopped onion
- 1 Cup chopped celery
- 1/2 Cup chopped green pepper
- 1 Clove garlic, crushed
- 1 Can (10 1/2 oz.) condensed beef broth, undiluted
- 1 Can (1 lb.) tomatoes
- 1 Can (6 oz.) tomato paste
- 2 Tablespoons chopped parsley
- 2 Teaspoons paprika
- 2 Teaspoons Worcestershire sauce
Instructions
Step 1
- On waxed paper, combine flour salt and pepper. Use to coat beef cubes. Reserve remaining flour mixture. In 3 tablespoons of hot oil in Dutch oven, brown beef cubes a third at a time.
Step 2
- Remove as they brown. Add more oil, if needed. Add onion, celery, green pepper and garlic to drippings. Sauté until tender, about 5 minutes.
Step 3
- celery, green pepper and garlic to drippings. Sauté until tender, about 5 minutes. Remove from heat. Stir in reserved flour mixture, stirring until well blended. Gradually stir in broth. Add un-drained tomatoes, tomato paste, parsley, paprika, Worcestershire sauce and cubed beef.
Step 4
- d tomatoes, tomato paste, parsley, paprika, Worcestershire sauce and cubed beef. Bring to boil, stirring occasionally. Reduce heat and simmer, covered, 2 1/2 hour, or until meat is tender. Before serving, sprinkle with more chopped parsley if desire.
Step 5
- Serve with rice, broad noodles or buttered potatoes. Makes 6 to 8 servings.