Beef Ragout
Recipe: #25093
October 23, 2016
Categories: Roast Beef, Beef Chuck, Onions, Potatoes, Southern, One-Pot Meal, Sunday Dinner, High Protein, No Eggs, Non-Dairy, Canned Tomatoes, Kosher Meat, Beef Dinner, more
"Yummy one-pot meal. I love it in the fall and winter."
Original is 10 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (337.2 g)
- Calories 424.5
- Total Fat - 20.8 g
- Saturated Fat - 6.1 g
- Cholesterol - 112.7 mg
- Sodium - 390.5 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.1 g
- Sugars - 3.5 g
- Protein - 37.3 g
- Calcium - 57.4 mg
- Iron - 3.9 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine flour, salt, and pepper; stir well. Dredge beef cubes in the flour mixture. Reserve any remaining flour mixture.
Step 2
Brown beef on all sides in 3 tablespoons oil in a large Dutch oven, adding remaining 2 tablespoons plus 1 teaspoon oil as needed. Remove meat, reserving drippings in the Dutch oven. Drain meat on paper towels.
Step 3
Add onion, celery, green pepper, and garlic to drippings, and saute until the vegetables are tender. Add the reserved flour mixture; cook 1 minute stirring constantly. Gradually add beef consomme; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Step 4
Add reserved beef, tomatoes, and next 4 ingredients. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 1 1/2 hours. Add potatoes (if large, cut in half), cover and simmer 1 hour or until the potatoes are tender. Garnish with parsley if desired.
Tips
No special items needed.
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