Beef And Bean Ragout
|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|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|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)|
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.