Beef Ragout

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef - cubed for stew
3 tablespoons	45ml	Crisco
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Salt
1/2 tablespoon	7.5ml	Black pepper
1		Garlic clove - smashed
1/2 tablespoon	7.5ml	Rosemary - dried
1		Bay leaf
2		Parsley branches
1		Branch dried thyme
8		Potatoes (small)
9 oz	255g	Onions - small
18 oz	511g	Carrots - small

Recipe Instructions

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 3/4 L water, garlic, rosemary and the other herbs, bound together. Bring all to a boil and cover and simmer 40 minutes.

3. Add onions, carrots and potatoes and cover and simmer another 40 minutes

4. Stir often and season to taste; short before serving take out the herb bundle. Put in a pre-warmed bowl and serve.

Translated by Brigitte Sealing

Source:
Elizabeth Powell

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