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Beef And Bean Ragout

Chef.at.Home's picture
Ingredients
  Cooking oil 2 Tablespoon
  Beef 2 Pound, cut in 1/2-inch pieces (For Stew)
  Water 3 1⁄2 Cup (56 tbs)
  Potatoes 3 Medium, peeled and cubed
  Chopped peeled tomatoes/1 can of 16-ounce tomatoes, cut up 2 Cup (32 tbs)
  Onions 2 Medium, chopped
  Canned tomato paste 6 Ounce (1 Can)
  Green pepper 1 Medium, chopped
  Snipped parsley 1⁄4 Cup (4 tbs)
  Instant beef bouillon granules 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Canned red kidney beans 15 1⁄2 Ounce, drained (1 Can)
  Dry red wine 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

Heat oil in heavy 4-quart.
Dutch oven over hot coals; brown half the meat at a time in the hot oil.
Add 3 cups of the water, potatoes, tomatoes, onions, tomato paste, green pepper, parsley, beef bouillon granules, and seasonings.
Cover and heat to boiling (will take about 1 1/4 hours), stirring occasionally.
Add coals as necessary.
Boil till meat and vegetables are tender, about 1 hour more, stirring occasionally.
Stir in beans and wine.
Cover and heat to boiling.
Blend the remaining 1/2 cup water into the flour; stir into bean mixture.
Cook, stirring constantly, till mixture thickens and bubbles.
Remove bay leaf.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled

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