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Rosemary Beef Ragout
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
In a large Dutch oven or saucepan, heat half the oil over high heat. Brown beef in batches; transfer to a plate.
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.
Return meat and accumulated juices to pan; reduce heat, cover and simmer for 1 1/4 hours. Add carrots and celery; simmer, covered, for 30 minutes or until beef and vegetables are tender. Yield: 5.