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Baked Beef Ragout

2-lbs boneless beef chuck roast, cut into 1" cubes
2-medium red onions, cut into thin wedges
4-carrots, cut into 1/2" 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

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