Recipe 92: Beef Ragout with Gravy

Prep: 45 minutes
Cook Time: 1 hour, 50 minutes

Ingredients: 

1/4 cup all-purpose flour

2 pounds boneless beef chuck roast, cut into 1-inch cubes

3 tablespoons vegetable oil

4 cups water

1/2 cup chopped onion (1 medium)

1 garlic clove, minced

2 bay leaves

2 teaspoons Worcestershire sauce

1 teaspoon sugar

2 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

Dash ground allspice

6 tiny new potatoes, halved

6 medium carrots, quartered

1 pound boiling onions, peeled

2 tablespoons water

1 tablespoons all-purpose flour

1/4 cup dry sherry (optional)

Snipped fresh parsley

Directions:

1. Place the 1/4 cup flour in a resealable plastic bag. Add meat cubes, a few at a time, shaking to coat. In a 4-quart Dutch oven, heat oil over medium-high heat. Add beef cubes, one-third at a time, to hot oil; cook and stir until beef is brown. Drain off fat. Return all beef to Dutch oven. Add the 4 cups of water, chopped onion, garlic, and bay leaves. Stir in Worcestershire sauce, sugar, lemon juice, salt, black pepper, paprika, and allspice. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until meat is nearly tender. 

2. Add potatoes, carrots, and boiling onions. Return to boiling; reduce heat. Cover and simmer for 20 to 30 minutes more or until vegetables are tender. Remove and discard bay leaves. Using a slotted spoon, transfer meat and vegetables to a serving dish. Cover and keep warm.

3. For gravy, in a small bowl, combine the 2 tablespoons water and the 1 tablespoon flour; stir into liquid in Dutch over. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. Sprinkle with parsley. Makes 6 to 8 servings.