BEEF RAGOUT

By gaster16

Ingredients

• 1-1/2 lbs. beef
• 1/2 lb. medium mushrooms
• 18 small onions
• 1 carrot minced
• 1 clove garlic minced
• 1-10 -1/2 ounce can beef consume
• 1/2 cup dry red wine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 tablespoon all-purpose flour

Preparation

Step 1

In 6-quart dutch oven over medium high heat, in 2 tablespoons hot oil, cook beef until well browned. Remove with slotted spoon to bowl. In drippings cook mushrooms for 5 minutes, remove to another bowl. In remaining drippings, if necessary add 2 tablespoons oil, cook onions, carrot and garlic until well browned. Stir in undiluted beef broth, wine, salt and pepper. Heat to boiling, reduce heat to low, cover and simmer 2 hours. Stir in mushrooms and continue cooking until meat and vegetables are tender, about 15 minutes. When meat is done, in cup with fork, stir water and flour until blended. Gradually stir flour mixture into ragout in dutch oven, cook over medium heat until mixture is thickened.