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Beef and Mushroom Ragout
2 1/2-beef blade roast or steaks
2-tbsp all-purpose flour
1-oz dried mushrooms
1-lb cremini or white mushrooms, quartered
1/2-cup finely chopped shallots (or 1-onion finely chopped)
1/2-cup finely chopped inner celery stalks with leaves
6-anchovy fillets, chopped
2-cloves garlic, minced
1-bay leaf
1/3-cup dry white wine
2-tbsp tomato paste
1 1/2-tsp salt
1-tsp dried thyme
1/4-tsp black pepper
Pinch ground cloves
Pinch freshly ground nutmeg
2-tbsp butter
1/2-cup whipping cream
1/3-cup finely chopped parsley
Beef and Mushroom Ragout

Cut beef into 1/2-inch cubes, trimming off most fat; place in slow cooker
Sprinkle flour over beef; stir to coat
Quickly rinse dried mushrooms with cold water in a fine sieve; add to slow cooker
Add to slow cooker the cremini mushrooms, shallots, celery, anchovies, garlic, bay leaf, wine, tomato paste, salt, thyme, pepper, cloves and nutmeg
Stir until well mixed and then dot with butter
Cook until beef is tender, about 3 1/2 to 4 hours on high, or 7 to 8 hours on low
Remove bay leaf
Stir in cream and cook on high for another 15 minutes
Stir in parsley
Serve over rice or noodles