Title: Beef Ragout
Categories: Meat
Yield: 6 Servings
| 2 1/2 | lb | Beef, cubed for stew |
| 3 | tb | Crisco |
| 2 | tb | Flour |
| 1 | tb | Salt |
| 1/2 | tb | Balck Pepper |
| 1 | | Garlic. clove, smashed |
| 1/2 | tb | Rosemary, dried |
| 1 | | Bayleaf |
| 2 | | Parsley branches |
| 1 | | Branch dried Thyme |
| 8 | sm | Potatoes |
| 9 | oz | Onions, small |
| 18 | oz | Carrotts,small |
1. Cut the meat into 5 cm cubes, wash and dry. Put crisco or oil in a big
pot and heat. Fry the meat on all sides nice and brown. Take out and keep
warm. 2. 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 3/4 L water, garlic, rosemary and the other herbs, bound together.
Bring all to a boil and cover and simmer 40 minutes. 3. Add onions,
carrotts and potatoes and cover and simmer another 40 min. 4. Stir often
and season to taste; short before serving take out the herb bundel.Put in a
prewarmed bowl and serve. Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-785-8098