Beef Ragoût
I do not like fatty meat but I love it when it has been cooked for hours in it’s own gravy.
This is something that makes me very happy on a cold winter day (OMG it has been so cold this winter!!). It takes a little time to make but is not labour intensive. I eat it with a side of veggies or better yet, on some fresh cooked linguini. Soooooo comforting!!!!!
Ingredients
- 2 lbs Eye of round beef tip roast
- 1 Onion (Diced)
- 2 tbsp. Vegetable oil
- 4 cup Beef broth
- 2 tbsp. Flour (Use 1 tbsp cornstarch for gluten free or 2 tbsp gluten free flour)
- 1/4 cup Fresh parsley (Chopped)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Cut the beef into small, bite-sized cubes.
- Heat the vegetable oil in a Dutch oven or large kettle. Add the beef, season with salt and pepper to taste. Sear the beef on all sides, about 5 minutes. If necessary, cook in batches.
- Add the beef broth to the meat and simmer for at least 2 hours or until beef is tender.
- Remove the meat and reserve in a bowl. Pour the broth into another bowl and set aside. Add a little bit more oil to the pot, add the onions. Cook on medium heat until onions are soft and translucent.
- Transfer the beef back to the pot. Add the flour and stir to make sure it covers the beef and onions. Cook for 1 minute. Make sure the flour does not brown.
- Add the reserved broth to the pot, add the persley and simmer for 10 minutes or until the stew is thickened.