Beef Ragout
Serving Size : 6
Ingredients for prepare Beef Ragout
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | pounds | beef - cubed for stew |
| 3 | tablespoons | Crisco |
| 2 | tablespoons | flour |
| 1 | tablespoon | salt |
| 1/2 | tablespoon | black pepper |
| 1 | | garlic clove - smashed |
| 1/2 | tablespoon | rosemary - dried |
| 1 | | bay leaf |
| 2 | | parsley branches |
| 1 | | branch dried thyme |
| 8 | small | potatoes |
| 9 | ounces | onions - small |
| 18 | ounces | carrots - small |
recipe Beef Ragout
1. Cut the meat into 5 cm cubes,
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wash and dry. Put Crisco or oil in a big pot and heat. Fry the meat
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on all sides nice and brown. Take out and keep warm. 2. When
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the last meat is done put all back into pot and flour and salt and pepper and
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brown , on medium heat, until the flour is brown. Add about 3/4
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L water, garlic, rosemary and the other herbs, bound together. Bring all to a boil and
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cover and simmer 40 minutes. 3. Add onions, carrots and potatoes and cover and simmer
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another 40 minutes 4. Stir often and season to taste; short before serving take out
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the herb bundle. Put in a pre-warmed bowl and serve. Translated by Brigitte Sealing
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