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Beef And Bean Ragout

chef.gonzalo's picture
Ingredients
  Dry red kidney beans 1 Cup (16 tbs), soaked in water overnight (dark red)
  Water 3 Cup (48 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Beef stew meat 2 Pound, cut into 1-inch cubes
  Cooking oil 2 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 can)
  Dry red wine 3⁄4 Cup (12 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt 1 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Potatoes 3 Medium, medium, peeled and cubed for 3 cups
  Onions 2 Medium, cut into wedges
  Green pepper 1 Medium, chopped for 1/2 cup
Directions

MAKING
1. In a saucepan with the water bring the beans to boil.
2. Reduce heat, cover and simmer for about 45 minutes; drain the beans.
3. Combine flour and the 1/2-teaspoon salt; coat meat with flour mixture.
4. In a Dutch oven, heat oil and brown the meat, half at a time.
5. Return the entire meat to the pan and add drained beans, un-drained tomatoes, wine, garlic, the 1 1/2 teaspoons salt, the sugar, thyme, pepper, and bay leaf to the meat; bring the mixture to boil.
6. Cover and simmer for about 1 1/4 hours or till meat is nearly tender.
7. Add potatoes, onions, and green pepper.
8. Cook 30 minutes more or till meat and potatoes are tender.
9. Remove and discard the bay leaf before serving.

SERVING
10. Arrange the stew in a large serving bowl and serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

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