BEEF RAGOUT

Beef Ragout image

Provided by Lorrie in Montreal

Categories Meat

Time 1h10m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 12

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1 tablespoon margarine
2 lbs round steaks or 2 lbs other lean beef, cut in 3/4-inch cubes
2 cups chopped onions
5 garlic cloves, minced
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 tablespoon grated orange zest
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
2 bay leaves
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups sliced fresh mushrooms
1 cup sliced green bell pepper

Steps:

Heat the margarine in a large non-stick skillet.
Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes.
Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender.
Add water if the mixture becomes dry.
Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.

Nutrition Facts : Calories 191.7, Fat 6, SaturatedFat 1.8, Cholesterol 64.6, Sodium 224.6, Carbohydrate 6.7, Fiber 1.4, Sugar 2.5, Protein 27.1