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Beef Ragout

beef - other

4 pounds beef chuck or blade; trimmed
1/3 cup vegetable oil
4 onions; chopped
12 cloves garlic; peeled
2 pounds button mushrooms
1/3 cup all-purpose flour
3 cup beef stock
1 can (28 oz) tomatoes
2 bay leaves
1 1/2 teaspoons dried oregano
1 teaspoon each dried basil, thyme and salt
1/2 teaspoon pepper
4 carrots; sliced

Cut beef into 1-inch cubes. In Dutch oven, heat 1 tablespoon of the oil over high heat; brown meat in batches and adding oil as needed; transfer to bowl. Reduce heat to medium-low and add 2 tablespoon of the oil; cook onions and garlic for 5 minutes or until softened. Add mushrooms; cook for 5 minutes or until softened. Add flour; cook, stirring, for 2 minutes. Gradually stir in stock, scraping up brown bits from bottom of pan. Return beef to pan. Add tomatoes, bay leaves, oregano, basil, thyme, salt and pepper, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Add carrots; cover and cook for 30 minutes or until beef is tender. With slotted spoon, remove meat and vegetables; set aside., Discard bay leaves. Over high heat, boil juices for 10 minutes or until thickened enough to coat spoon, stirring often. Return meat and vegetables to pan. (Ragout can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.) Heat until warmed through. Garnish with chopped roasted red pepper and black olives, and serve with noodles, lemon-dressed beans and tossed greens.

Contributor: Canadian Living - December, 1990

Yield: 8 servings

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