Side Pannel
Rosemary Beef Ragout
Ingredients List
- 4 ts Olive oil
- 1 lb Stewing beef, cut into 1
- -inch cubes
- 1 lg Onion, chopped
- 3 Cloves garlic, finely
- -chopped
- 1 1/2 ts Dried rosemary, crumbled
- 2 tb Balsamic or red wine
- -vinegar
- 2 tb All-purpose flour
- 2 1/2 c Beef stock
- 2 tb Tomato paste
- 1/2 ts Salt
- 1/2 ts Pepper
- 12 oz Baby carrots, peeled
- 1 1/2 c Thickly sliced celery
Directions
1. In a large Dutch oven or saucepan, heat half the oil over high heat.
Brown beef in batches; transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic
and rosemary; cook, stirring, for 3 minutes, or until softened. Add
vinegar; cook until almost evaporated. Sprinkle with flour. Add stock,
tomato paste, salt and pepper. Bring to a boil; cook, stirring, until
slightly thickened.
Brown beef in batches; transfer to a plate.
2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic
and rosemary; cook, stirring, for 3 minutes, or until softened. Add
vinegar; cook until almost evaporated. Sprinkle with flour. Add stock,
tomato paste, salt and pepper. Bring to a boil; cook, stirring, until
slightly thickened.
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