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Savory Beef Ragoût

Savory Beef Ragoût

  By RFChef  

January 5, 2013

  • Yields: 8 Servings
Savory Beef Ragoût

Directions

1Lightly coat beef with flour. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/4 of beef; remove and keep warm. Continue to brown beef in three more batches using 1 tablespoon oil for each batch.

2Reduce heat to medium-low; add butter and 2 tablespoons oil to stockpot. Add onions; cook and stir 25 to 30 minutes, or until they begin to caramelize. Stir in garlic during last 2 minutes of cooking time.

3Return beef to stockpot. Add tomatoes, broth, wine, paprika, lemon peel, 1 teaspoon salt, red pepper and 1/4 teaspoon black pepper; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork-tender. Stir in parsley and basil. Season with salt and pepper, as desired.

Source: Family Features

Ingredients

3 pounds beef for stew, cut into 1-inch pieces

1/3 cup all-purpose flour

6 tablespoons olive oil, divided

2 tablespoons butter

3 medium onions, sliced

1/4 inch thick

1 tablespoon minced garlic

2 cups chopped plum tomatoes

1 cup beef broth

1 cup Sutter Home Cabernet Sauvignon or Merlot

1 tablespoon sweet paprika

1 tablespoon freshly grated lemon peel

1 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 teaspoon ground black pepper

1/2 cup finely chopped fresh parsley

1 tablespoon chopped fresh basil

Salt and pepper

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