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| Home -> [Beef, Meats] -> [Beef ragout Recipe] |
Beef ragout
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Meats |
Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Beef, cubed for stew | | 3
| tbsp | Crisco | | 2
| tbsp | Flour | | 1
| tbsp | Salt | | 1/2
| tbsp | Balck Pepper | | 1
| | Garlic. clove, smashed | | 1/2
| tbsp | Rosemary, dried | | 1
| | Bayleaf | | 2
| | Parsley branches | | 1
| | Branch dried Thyme | | 8
| small | Potatoes | | 9
| oz | Onions, small | | 18
| oz | Carrotts, small |
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Procedures:
| 1 | Cut the meat into 5 cm cubes, wash and dry. | | 2 | Put crisco or oil in a big pot and heat. | | 3 | Fry the meat on all sides nice and brown. | | 4 | Take out and keep warm. | | 5 | When the last meat is done put all back into pot and flour and salt and pepper and brown , on medium heat, until the flour is brown.add about ?l water, garlic, rosemary and the other herbs, bound together. | | 6 | Bring all to a boil and cover and simmer 40 minutes. | | 7 | Add onions, carrotts and potatoes and cover and simmer another 40 min. Stir often and season to taste; short before serving take out the herb bundel.put in a prewarmed bowl and serve |
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