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Name: Rosemary Beef Ragout
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb All-purpose flour; 1/2 ts Salt; 2 1/2 c Beef stock; 1 lb Stewing beef, cut into 1; 1/2 ts Pepper; 3 Cloves garlic, finely; 2 tb Balsamic or red wine; 4 ts olive oil; 12 oz Baby carrots, peeled; 1 1/2 ts Dried rosemary, crumbled; 1 lg Onion chopped; 2 tb Tomato paste; 1 1/2 c Thickly sliced celery

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INGREDIENTS

2 tb All-purpose flour
1/2 ts Salt
2 1/2 c Beef stock
1 lb Stewing beef, cut into 1
1/2 ts Pepper
3 Cloves garlic, finely
2 tb Balsamic or red wine
4 ts olive oil
12 oz Baby carrots, peeled
1 1/2 ts Dried rosemary, crumbled
1 lg Onion ; chopped
2 tb Tomato paste
1 1/2 c Thickly sliced celery

Servings

INSTRUCTIONS

1. In a large Dutch oven or saucepan, heat half the oil over high heat. Brown beef in batches; transfer to a plate. 2. Add remaining oil to pan. Reduce heat to medium and add onion, garlic and rosemary; cook, stirring, for 3 minutes, or until softened. Add vinegar; cook until almost evaporated. Sprinkle with flour. Add stock, tomato paste, salt and pepper. Bring to a boil; cook, stirring, until slightly thickened. 3. Return meat and accumulated juices to pan; reduce heat, cover and simmer for 1 1/4 hours. Add carrots and celery; simmer, covered, for 30 minutes or until beef and vegetables are tender. Yield: 5 Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@email.msn.com on Feb 19, 1999

NOTES

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Rosemary Beef Ragout

2 tb All-purpose flour
1/2 ts Salt
2 1/2 c Beef stock
1 lb Stewing beef, cut into 1
1/2 ts Pepper
3 Cloves garlic, finely
2 tb Balsamic or red wine
4 ts olive oil
12 oz Baby carrots, peeled
1 1/2 ts Dried rosemary, crumbled
1 lg Onion chopped
2 tb Tomato paste
1 1/2 c Thickly sliced celery

1.  In a large Dutch oven or saucepan, heat half the oil over high heat.  Brown beef in batches; transfer to a plate.    2.  Add remaining oil to pan.  Reduce heat to medium and add onion, garlic  and rosemary; cook, stirring, for 3 minutes, or until softened. Add  vinegar; cook until almost evaporated.  Sprinkle with flour. Add stock,  tomato paste, salt and pepper.  Bring to a boil; cook, stirring, until  slightly thickened.    3.  Return meat and accumulated juices to pan; reduce heat, cover and  simmer for 1 1/4 hours.  Add carrots and celery; simmer, covered, for 30  minutes or until beef and vegetables are tender.  Yield: 5  Typed in  MMFormat by cjhartlin@msn.com  Source: Fast & Easy Cooking.    Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"cjhartlin@email.msn.com  on Feb 19, 1999

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Nutrition

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Serving Size: 1 Serving (856g)
Recipe Makes: 4 Servings

Calories: 135
Calories from Fat: 17 (13%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1433.2mg		49 %
Potassium 1415.2mg		37 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.1g
Protein 13.7g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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