beef ragout

Categories
Meat
Yield
6 servings
MeasureIngredient
2½ pounds Beef, cubed for stew
3 tablespoons Crisco
2 tablespoons Flour
1 tablespoon Salt
½ tablespoon Balck Pepper
Garlic. clove, smashed
½ tablespoon Rosemary, dried
Bayleaf
Parsley branches
Branch dried Thyme
8 smalls Potatoes
9 ounces Onions, small
18 ounces Carrotts,small

1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a big pot and heat. Fry the meat on all sides nice and brown. Take out and keep warm. 2. When the last meat is done put all back into pot and flour and salt and pepper and brown , on medium heat, until the flour is brown.Add about ¾ L water, garlic, rosemary and the other herbs, bound together. Bring all to a boil and cover and simmer 40 minutes. 3. Add onions, carrotts and potatoes and cover and simmer another 40 min. 4. Stir often and season to taste; short before serving take out the herb bundel.Put in a prewarmed bowl and serve.

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

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