BEEF RAGOUT

1 ½ to 2 pounds lean beef, cut into byte size cubes

¾ cup flour

1 teaspoon salt

½ teaspoon pepper

2 tablespoon butter

2 tablespoon oil

1 glove garlic, minced

1 onion, chopped

1 can (16 ounces) tomatoes, drained and cut up, with liquid reserved

1 can tomato soup

1 can beef stock

½ cup red wine

¼ cup chopped parsley

1 bayleaf

1 ½ teaspoon basil, crumbled

1/8 teaspoon thyme, crumbled

1 turnip, diced

2 carrots, diced

2 potato, diced

¼ pound mushrooms, quartered

Chopped parsley for garnish

Dredge the meat in flour mixed with ½ teaspoon salt and ¼ teaspoon pepper.

Heat butter and oil in casserole and brown the meat on all sides. Lower the heat to medium, add garlic and onion and cook for about 5 minutes, stirring frequently. Take care not to let garlic burn.

Add tomatoes and tomato liquid, tomato soup, beef stock, wine, parsley, bayleaf, basil, thyme, remaining ½ teaspoon salt and ¼ teaspoon pepper, turnip and carrots. Cook uncovered for 1 ¼ hours.

Add potato and cook 30 minutes longer.

Add mushrooms and continue cooking for an additional 15 minutes. Taste and adjust seasonings. Before serving, sprinkle with chopped parsley.

Makes 4 to 6 servings.

Comments: Gets better with reheating.

I use top sirloin normally, but have also used chuck roast. I don't care for stew meat because of the large amount of gristle.

A easy way to dredge meat in flour is as follows: put flour and seasoning in a paper bag, shake bag to mix seasonings, than put meat into bag and shake to coat meat.