Beef Ragout

• 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

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

margarine, lean beef, onions, garlic, parsley, orange zest, rosemary, bay leaves, cinnamon, salt, mushrooms, green bell pepper

Taken from www.food.com/recipe/beef-ragout-305361 (may not work)