Baked Beef Ragout

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Ingredients :

  • 2-lbs boneless beef chuck roast, cut into 1-inch cubes
  • 2-medium red onions, cut into thin wedges
  • 4-carrots, cut into 1/2 inch slices
  • 3-cloves garlic, minced
  • 1/4-cup butter or margarine
  • 1/3-cup all-purpose flour
  • 1-14oz can beef broth
  • 1-cup water
  • 1/2-cup red wine
  • 1 1/4cups dried porcini and/or shiitake mushrooms (1oz)
  • 1/2-cup sun-dried tomatoes, not packed in oil
  • 1/2-cup fresh parsley, chopped
  • 1-tbsp molasses
  • 3/4-tsp dried thyme, crushed
  • 1/2-tsp caraway seeds, crushed
  • 1/4-tsp salt
  • 1/4-tsp black pepper
  • 1-bay leaf

Directions :

Combine beef cubes, onions, carrots and garlic in a 2 1/2-3-quart casserole dish; set aside

In a medium saucepan, melt the butter over medium-low heat

Stir in the flour; cook, stirring for 1 minute

Add the broth, water, and wine

Cook and stir until thickened, and bubbly

Stir in mushrooms, tomatoes, parsley, molasses, thyme, caraway seeds, salt, pepper and bay leaf

Pour over beef mixture in casserole

In a 350*F oven, cover, and bake for 1 1/2-hours

Stir stew and bake uncovered for 1 more hour or until beef & veggies are tender

Remove and discard bay leaf

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