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    Ragout de Boeuf Bordelaise

    Source of Recipe

    The cat who

    Recipe Introduction

    Serves 8-10

    List of Ingredients

    1/4 cup oil
    1/4 cup butter
    2 1/2 lbs round or chuck steak, cut in 2" cubes
    2 onions, chopped
    2 carrots, chopped
    2 stalks celery, chopped
    2 cloves garlic, minced
    1/2 cup flour
    2 10.5 oz cans beef broth
    1 cup dry red wine
    2 14.5 oz cans diced tomatoes
    2 bay leaves
    1/4 tsp dried thyme
    10 pearl onions
    5 carrots halved
    10 small potatoes
    1 TBSP chopped fresh parsley


    Heat the oil and butter in a stockpot and brown the meat over high heat. Season with salt and pepper. Add the chopped onion, chopped carrot, celery, and garlic.

    reduce heat and cook until onion is lightly browned. Add the flour; stir and cook until flour is blended into the mixture.

    Add beef broth and wine and bring to a boil. Add tomatoes, bay leaves, and thyme.

    Cover and cook over low heat 1 1/2 hours or until meat is tender.

    Add pearl onions, halved carrots and potatoes.

    Cover and cook 1 hour. Season with additional salt and pepper if desired.

    Remove bay leaves before serving.

    Sprinkle with parsley.




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