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Patrick Day
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 La Belle Cuisine - More Beef Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Gigi's Beef Ragout
 
"After a good dinner one can forgive
anybody, even one's own relatives."
~ Oscar Wilde
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Friday, November 10, 2006
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Gigi’s Beef Ragout
2/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon sweet paprika
3 pounds beef chuck, cut in 1 1/2-inch cubes, trimmed of excess fat
1/3 cup olive oil
1 large onion, chopped
1 cup chopped celery
1/2 cup chopped green bell pepper
3 cloves garlic, minced
Two 10 1/2-ounce cans condensed beef consommé
One can tomatoes (about 15 ounces), undrained
One 6-ounce can tomato paste
2 tablespoons chopped parsley
2 teaspoons sweet paprika
2 teaspoons Worcestershire sauce
12 new potatoes, scrubbed
On waxed paper combine flour, salt, pepper and paprika. Use to coat beef
cubes. Reserve remaining flour mixture.
In 3 tablespoons hot oil in a Dutch oven, brown the beef cubes a third
at a time (for better browning). Remove the cubes as they are browned. Add more oil if
necessary. Add onion, celery, bell pepper and garlic to the drippings in Dutch oven.
Sauté the vegetables until they are tender, about
5 minutes. Remove from heat.
Stir in reserved flour mixture, stirring until well blended. Gradually
stir in
the consommé. Add the tomatoes, tomato paste, parsley, paprika, Worcestershire
and browned beef. Bring the mixture to a boil, stirring occasionally. Reduce the heat and
simmer, covered, 1 3/4 hours. Add the potatoes and cook, covered, 45 minutes longer, or
until the potatoes and meat are tender. Sprinkle with more parsley before serving. Serves
6 to 8. Tastes even
better the next day!
Index - Beef Recipe Archives
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