* Exported from MasterCook *
Beef Ragout
Recipe By :Herb-A-Month Calendar
Serving Size : 4 Preparation Time :0:00
Categories : Entrée
Amount Measure Ingredient -- Preparation Method
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1 1/2 pound beef chuck
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoon vegetable oil
1 cup onion chopped
1/4 cup carrot chopped
1/4 cup celery chopped
1/4 teaspoon garlic minced
1/4 cup flour -- all purpose
2 1/2 cup water
1 8-ounce can tomato whole -- cut up
1 teaspoon parsley dried flakes -- crushed*
3 bay leaf small
2 teaspoon beef bouillon granules
1/8 teaspoon thyme dried -- crushed*
4 carrot medium -- quartered
1 cup frozen small white onions partially thawed
hot cooked noodles
Remove any gristle and excess fat from meat; cut into bite-size
pieces. Sprinkle meat with salt and pepper.
In a Dutch oven over high heat, brown meat in oil. Reduce heat to
medium. Add chopped onion, chopped carrot, celery and garlic. Cook and
stir until vegetables are lightly browned. Sprinkle with flour. Cook
and stir for 1 minute. Stir in water, tomatoes with juice, parsley,
bay leaves, bouillon granules and thyme. Reduce heat to low, cover and
simmer for 1 1/2 hours, stirring occasionally.
Add quartered carrots and small onions. Cover and simmer 1 hour longer
or until meat and vegetables are tender, adding additional water
during cooking if getting too thick.
Remove bay leaves. Serve over noodles.
*If using fresh, use three times the amount of dried herb or to taste.
Fresh herbs should be chopped or minced.
Source:
"Cookn' 95 CD Collection"
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Per Serving (excluding unknown items): 446 Calories; 34g Fat (68.9%
calories from fat); 28g Protein; 6g Carbohydrate; trace Dietary Fiber;
98mg Cholesterol; 393mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean
Meat; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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