Beef Ragout

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.