Beef & Three Mushroom Ragout
| Quantity | Description |
|---|---|
| 9 cups | Artisan Beef Stock (prepared) |
| 3 lb. | stewing beef, cut in 1" cubes |
| 6 tbsp. | all purpose flour |
| 3 tbsp. | olive oil |
| 1-3/4 lb. | diced onions |
| 9 | cloves garlic, minced |
| 1/4 lb | butter |
| 3 lbs | mushrooms (a combination of button, portabella and oyster) |
| 6 tbsp. | tomato paste |
| 3 | bay leaves |
| to taste | thyme |
| to taste | salt |
| to taste | freshly ground black pepper |
1.Reconstitute Artisan Beef Stock according to package directions and set aside.
2.Toss beef with flour. In a heavy stock pot, heat oil and brown beef in batches over medium-high heat. Remove beef and set aside. Sauté onions and garlic in remaining oil until just browned; remove and set aside. In the same pan, add butter and sauté mushrooms until they release their liquid.
3.Return browned beef, onions and garlic to mushrooms in the pan. Add beef stock stirring to remove residue from the bottom of the pan, then add tomato paste, bay leaf and thyme. Cover and cook on the stovetop or in a 325° F (160°C) oven for 2 hours or until meat is tender. Taste and season with salt and paper.
Serve with Mashed Potatoes (cooked with Artisan Chicken Stock instead of water) or buttered egg noodles or rice with a green salad or vegetable on the side.
Recipe provided by Campbells