Beef Ragout
My Beef Ragout is the ultimate "comfort food" recipe with a secret ingredient that I love to share with children (after they fall in love with the stew).
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
1 hr 34 min
Total Time
1 hr 54 min
Servings
6 servings
Ingredients
- 1 poundsirloin tip steak (cut into 1-inch bite-sized pieces)
- 3 tablespoonsflour
- 1/4 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 1/2 tablespoonscanola oil
- 1 large yellow onion (diced)
- 2 cupsbeef stock
- 2 6- ouncecans prune juice
- 1 teaspoondried thyme leaves
- 3 cupsred or yellow potatoes (peeled and cut into 1-inch cubes)
- 1 cupcarrots (peeled and split in half length-wise and cubed)
- 1/2 lemon (juiced)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine flour, salt, and pepper in a ziplock bag. Add in the beef, close the bag, and shake to coat the meat.
- 2
Heat oil in a large Dutch oven over medium-high heat. Add the beef and the remaining flour mixture and cook for until browned. Add the onion and cook for . Add the stock, prune juice, and thyme. Bring to boil.
- 3
Reduce heat and cover. Simmer for . Add potatoes and carrots. Cover and cook for , stirring occasionally. Stir in the lemon juice. Add salt and pepper to taste.