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Beef Ragout Recipe

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This recipe for Beef Ragout, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon,diced
2 lb. beef, cut into 1 inch cubes
1 medium onion, sliced
2 cloves garlic,crushed
1 cup beef bouillon
1 cup red burgundy wine
4 medium carrots, thinly sliced (2 cups)
1/4 cup parsley, snipped
1 small bay leaf
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1/2 lb. mushrooms, quartered
1/4 cup water
3 tbsp flour
8 oz noodles, cooked

Directions:
Directions:
Cook bacon in dutch oven until crisp; remove and reserve. Cook and stir meat, onion, garlic in small amount of bacon fat until meat is browned and onion, tender. Stir in reserved bacon, bouillon, wine, carrots and seasonings. Heat to a low boil (watch carefully, meat will toughen if boiled): reduce heat, cover and simmer until meat is tender (1 to 2 hours). Stir in mushrooms. Shake water and flour in tightly covered jar; stir gradually into meat mixture. Heat to boil, stirring constantly for 1 minute. Serve over cooked noodles.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
prep time 1/2; cooking time 2 hrs.
Personal Notes:
Personal Notes:
I always use more carrots and mushrooms.

 

 

 

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