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Beef Ragout

Source of Recipe


From "Lora Brody Plugged In" by Lora Brody






List of Ingredients



• 1/2 cup all-purpose flour
  
• 1/2 tsp salt
  
• 2 lbs. lean beef chuck, trimmed of fat and cut into 1-inch cubes
  
• 1/4 cup vegetable oil
  
• 3 cloves garlic, minced
  
• 3 Tbsp firmly packed dark brown sugar
  
• 1/2 cup packed chopped fresh Italian parsley leaves
  
• 1-1/2 cups beef broth
  
• One 12-ounce bottle beer
  
• 1 bay leaf
  
• 1 large Spanish onion, thinly sliced
  
• 1 tsp Worcestershire sauce
  
• 1 Tbsp red wine vinegar
  
• Salt and freshly ground black pepper to taste
  
• Hot egg noodles or wild rice
  






Instructions



1. In a medium-size bowl, mix together the flour and salt. Dredge the beef cubes in the flour, shaking off any excess.
   
   
2. In either an electric skillet set at 300º F or a large skillet over medium heat, heat the oil and brown the cubes of beef on all sides. Remove the beef to a slow cooker.
   
   
3. Reduce the heat of the electric skillet to low (150º F). Add the garlic to the skillet and cook, stirring, until golden but not brown. Add the brown sugar, parsley, beef stock and beer to the skillet; stir to loosen the browned bits from the bottom, then pour the mixture over the meat in the slow cooker. Add the bay leaf and place the onion slices on top of the beef.
   
   
4. Cover, set on low, and cook for 6 hours, stirring the onion into the mixture after 2 to 3 hours. Stir in the Worcestershire and vinegar during the last 15 minutes of cooking time.
   
   
5. Remove the bay leaf, season with salt and pepper, and serve over hot noodles or wild rice.
   
   Makes 6 servings.