Beef Ragout II
Source of Recipe
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3 pounds boneless beef chuck (cut in 1 inch pieces)
1/3 cup flour
2 teaspoons salt
1/4 teaspoon pepper
8 ounces precooked sausage links, cut into 1 inch pieces
2 cups leeks, chopped
3 stalks celery, cut up
3 potatoes, peel/cube
16 ounces whole tomatoes, canned
1 teaspoon oregano
2 cloves garlic, minced
1/2 cup beef broth
1 teaspoon Kitchen bouquet
2 tablespoons flour
3 tablespoons water
Combine 1/3 cup flour with salt and pepper. Toss beef cubes with
flour mixture to coat thoroughly; place in crockpot. Add remaining
ingredients except 2 T. flour and the water in order listed; stir
well.
Cover and cook on low setting for 7 to 12 hours. One hour before
serving, turn to high setting. Make a smooth paste of 2 T. flour
and the water; stir into crockpot, mixing well. Cover and cook
until thickened.
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