Beef Ragout Recipe

• 3 pound quarter beef stew meat or possibly chuck, cut in bite size pcs
• 1/3 c. flour
• 2 tbsp. shortening
• 3 beef bouillon cubes
• 1 c. red wine
• 1 c. water
• 1 tbsp. Worcestershire sauce
• 3 tbsp. catsup
• 1 teaspoon chopped garlic
• 1 c. minced onion
• 1/2 c. minced parsley
• 1 bay leaf
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• Fresh grnd pepper

1. Toss beef with flour.
2. Brown in melted shortening in uncovered Dutch oven roaster pan in 400 degree oven for 15-20 min.
3. Add in remaining ingredients and bake at 325 degrees covered for 2 1/2 hrs.
4. In last 45 min, add in canned whole mushrooms, frzn whole pearl onions and frzn baby carrots in amounts desired.
5. Serve over egg noodles.

beef stew meat, flour, shortening, red wine, water, worcestershire sauce, catsup, garlic, onion, parsley, bay leaf, thyme, salt, fresh grnd pepper

Taken from cookeatshare.com/recipes/beef-ragout-26865 (may not work)