Beef And Bean Ragout Recipe
Ingredients
| Cooking oil | 2 Tablespoon | |
| 2 pounds beef for stew, cut in 1/2-inch pieces | ||
| Water | 3 1/2 Cup (16 tbs) | |
| Potatoes | 3 Medium, peeled | |
| 2 cups chopped peeled tomatoes or1 16-ounce can tomatoes, cut up | ||
| Onions | 2 Medium, chopped | |
| Tomato Paste | 1 6 Ounce | |
| Green pepper | 1 Medium, chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 1 tablespoon instant beef bouillon granules | ||
| Salt | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Red kidney beans | 1 15 1/2 Ounce, drained | |
| Dry red wine | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
Heat oil in heavy 4-quart.
Dutch oven over hot coals; brown half the meat at a time in the hot oil.
Add 3 cups of the water, potatoes, tomatoes, onions, tomato paste, green pepper, parsley, beef bouillon granules, and seasonings.
Cover and heat to boiling (will take about 1 1/4 hours), stirring occasionally.
Add coals as necessary.
Boil till meat and vegetables are tender, about 1 hour more, stirring occasionally.
Stir in beans and wine.
Cover and heat to boiling.
Blend the remaining 1/2 cup water into the flour; stir into bean mixture.
Cook, stirring constantly, till mixture thickens and bubbles.
Remove bay leaf.
Dutch oven over hot coals; brown half the meat at a time in the hot oil.
Add 3 cups of the water, potatoes, tomatoes, onions, tomato paste, green pepper, parsley, beef bouillon granules, and seasonings.
Cover and heat to boiling (will take about 1 1/4 hours), stirring occasionally.
Add coals as necessary.
Boil till meat and vegetables are tender, about 1 hour more, stirring occasionally.
Stir in beans and wine.
Cover and heat to boiling.
Blend the remaining 1/2 cup water into the flour; stir into bean mixture.
Cook, stirring constantly, till mixture thickens and bubbles.
Remove bay leaf.
Chef
