Rosemary beef ragout

Yield: 4 Servings

Measure Ingredient
4 teaspoons Olive oil
1 pounds Stewing beef, cut into 1 inch cubes
1 large Onion, chopped
3 Cloves garlic, finely chopped
1½ teaspoon Dried rosemary, crumbled
2 tablespoons Balsamic or red wine vinegar
2 tablespoons All-purpose flour
2½ cup Beef stock
2 tablespoons Tomato paste
½ teaspoon Salt
½ teaspoon Pepper
12 ounces Baby carrots, peeled
1½ cup Thickly sliced celery

1. In a large Dutch oven or saucepan, heat half the oil over high heat.

Brown beef in batches; transfer to a plate.

2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic and rosemary; cook, stirring, for 3 minutes, or until softened. Add vinegar; cook until almost evaporated. Sprinkle with flour. Add stock, tomato paste, salt and pepper. Bring to a boil; cook, stirring, until slightly thickened.

3. Return meat and accumulated juices to pan; reduce heat, cover and simmer for 1¼ hours. Add carrots and celery; simmer, covered, for 30 minutes or until beef and vegetables are tender. Yield: 5 Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking.

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@...

on Feb 19, 1999

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