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Beef Ragout

Beef Ragout

Beef Ragout


2/3 Cup flour

1 Tablespoon salt

1/8 Teaspoon pepper

3 Lbs. beef chuck, cut in 1 1/2 inch cubes

1/3 Cup salad oil

1 Cup chopped onion

1 Cup chopped celery

1/2 Cup chopped green pepper

1 Clove garlic, crushed

1 Can (10 1/2 oz.) condensed beef broth, undiluted

1 Can (1 lb.) tomatoes

1 Can (6 oz.) tomato paste

2 Tablespoons chopped parsley

2 Teaspoons paprika

2 Teaspoons Worcestershire sauce


On waxed paper, combine flour salt and pepper.  Use to coat beef cubes.  Reserve remaining flour mixture. In 3 tablespoons of hot oil in Dutch oven, brown beef cubes a third at a time.  Remove as they brown.  Add more oil, if needed.  Add onion, celery, green pepper and garlic to drippings.  Sauté until tender, about 5 minutes.  Remove from heat.  Stir in reserved flour mixture, stirring until well blended.  Gradually stir in broth.  Add un-drained tomatoes, tomato paste, parsley, paprika, Worcestershire sauce and cubed beef.  Bring to boil, stirring occasionally.  Reduce heat and simmer, covered, 2 1/2 hour, or until meat is tender.  Before serving, sprinkle with more chopped parsley if desire.  Serve with rice, broad noodles or buttered potatoes.  Makes 6 to 8 servings.  


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