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Ragout of Beef




Source of Recipe


Marla


List of Ingredients




Ragout of Beef
Yield 50 - 8 oz. portions

17 lb. stewing beef, cut in 1" cubes
24 oz. vegetable oil
1 lb. celery, sliced 1" pieces
1 lb. onion, coarsely chopped
1 lb. flour
7 qts. beef stock, heated to hot
16 oz. tomato puree
3 lb. carrots, peeled and chopped
3 lb. turnip, peeled and chopped
5 lb. potatoes, peeled and chopped
50 pearl onions (optional)
2 1/2 lb. frozen green peas
2 1/2 lb. frozen cut green beans
4 - 28 oz. cans Italian style tomatoes






Recipe



Dredge the meat in flour. Heat oil and brown meat over medium high heat in batches. Remove with a slotted spoon to a large oven casserole. In the same pan saute the celery and onion until tender. Remove with slotted spoon and add to the meat. Sprinkle the remaining flour into the oil in the pan and stir to blend well. Add the stock. Cook and stir until it boils and thickens. Add the puree and mix well. Pour over the mixture of meat, celery and onion in the large casserole. Cover and bake 2 hours at 350. Cook the vegetables by boiling (I steam mine...more flavor) until tender. Drain well and add to the meat in the oven. Lay the drained tomatoes over top, cover and return to the oven for 30 minutes.
To freeze: Skip the final 30 minutes cooking time, the dish will get this when you thaw and reheat. I always add my cooked potatoes when I go to re-heat...don't like them after they have been frozen!