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Beef Vegetable Ragout

New.Wife's picture
Ingredients
  Onion 1 , chopped
  Water 1⁄2 Cup (8 tbs)
  Lean beef round/Lean beef chuck 1 1⁄2 Pound, cubed
  Bay leaf 1
  Seasoned salt 1⁄2 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Beef bouillon 10 1⁄2 Ounce
  Water 1 Cup (16 tbs)
  Potatoes 6 , pared
  Celery 3 Cup (48 tbs), sliced
  Egg plant 1 , diced
  Sugar 1 Teaspoon
  Escarole head 1⁄2 , chopped
  Tomatoes 3 , cut into wedges
Directions

MAKING
1. In a heavy kettle, simmer onion in half a cup of boiling water for ten minutes; keep cooking until the onion brown a little, remove and set aside
2. In the same kettle, brown the beef cubes; add onion back to the kettle, add bay leaf, seasoned salt and pepper, beef bouillon and a cup of water
3. Heat to a boiling, cover and allow to simmer for an hour and a half or more; place the potatoes on top and simmer another half an hour
4. Add celery and eggplant and simmer for another ten minutes; add sugar, arrange escarole and tomatoes on top and simmer with lid for another five minutes
5. Remove the bay leaf

SERVING
6. In each of the warm serving dishes, spoon potato in the middle, surround with ragout and garnish with dill-pickle strips before serving

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
4

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