French

Beef Ragout

Name: Beef Ragout
Prep time: 20 min
Cook time: 1 h 34 min
Total time: 1 h 54 min
Yield: 6 servings
Ingredients: 1 pound sirloin tip steak (cut into 1-inch bite-sized pieces); 3 tablespoons flour; 1/4 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 tablespoons canola oil; 1 large yellow onion (diced); 2 cups beef stock; 2 6- ounce cans prune juice; 1 teaspoon dried thyme leaves; 3 cups red or yellow potatoes (peeled and cut into 1-inch cubes); 1 cup carrots (peeled and split in half length-wise and cubed); 1/2 lemon (juiced)

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

carrotspotatoes

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)

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 4 minutes until browned. Add the onion and cook for 3 minutes. Add the stock, prune juice, and thyme. Bring to boil.
3
Reduce heat and cover. Simmer for 30 minutes. Add potatoes and carrots. Cover and cook for 1 hour, stirring occasionally. Stir in the lemon juice. Add salt and pepper to taste.

Nutrition (per serving)

259

Calories

21g

Protein

29g

Carbs

Fat

Fiber

321mg

Sodium