Post by JJ Judkins on Oct 14, 2009 21:36:32 GMT -6
Slow Cooked Beef Ragout
From Chatelaine magazine
Chunks of succulent stewed beef in a tomato-and-olive sauce make this dish
rich and wonderful!
2/3 cup flour
1 tsp salt , pepper
2 1/2 - 3 lbs stewing beef
vegetable oil
2 garlic cloves
2 onions, chopped
1/2 cup red wine
1 - 28 oz can tomatoes
1 cup chicken broth
1 cup pimento stuffed olives
1 tsp each sugar, thyme, red chili flakes
Mix flour with salt and pepper in a sealable plastic bag. Cut beef
into bite size pieces. Add beef cubes to flour in bag a few at a time
and shake to coat. Save excess flour. Lightly oil a large pan and
brown beef over medium high heat. (in 3 batches.) Remove beef to slow
cooker. Add more oil as needed.
Chop onions and garlic and add to pan. Sprinkle with leftover flour
and cook and stir for 2 minutes. (I added more oil and even a few
drops of water during this.) Stir in wine, scraping bottom of pan.
Add tomatoes, broth, olives, and seasonings including salt and pepper
to taste. Bring to a boil over high heat and then add to slow cooker.
Cook till fork tender, about 5 hours on high or 8 hours on low.
Great over mashed potatoes, noodles, or rice.
From Chatelaine magazine
Chunks of succulent stewed beef in a tomato-and-olive sauce make this dish
rich and wonderful!
2/3 cup flour
1 tsp salt , pepper
2 1/2 - 3 lbs stewing beef
vegetable oil
2 garlic cloves
2 onions, chopped
1/2 cup red wine
1 - 28 oz can tomatoes
1 cup chicken broth
1 cup pimento stuffed olives
1 tsp each sugar, thyme, red chili flakes
Mix flour with salt and pepper in a sealable plastic bag. Cut beef
into bite size pieces. Add beef cubes to flour in bag a few at a time
and shake to coat. Save excess flour. Lightly oil a large pan and
brown beef over medium high heat. (in 3 batches.) Remove beef to slow
cooker. Add more oil as needed.
Chop onions and garlic and add to pan. Sprinkle with leftover flour
and cook and stir for 2 minutes. (I added more oil and even a few
drops of water during this.) Stir in wine, scraping bottom of pan.
Add tomatoes, broth, olives, and seasonings including salt and pepper
to taste. Bring to a boil over high heat and then add to slow cooker.
Cook till fork tender, about 5 hours on high or 8 hours on low.
Great over mashed potatoes, noodles, or rice.