Ragout de Boeuf
4 lbs beef chuck, cut into 1-inch cubes
1/4 cp butter
2 large onions, chopped
1 clove garlic, chopped
1 can ( 1 lb 14 oz) plum tomatoes, undrained
1 cp dryn red wine
16 small potatoes
2 cps well drained mushrooms
16 small whole onions
2 cps well-drained baby whole carrots
3 tbsp flour mixed with 1/2 cp water
1 - Sprinkle beef cubes with salt and pepper, then with flour.
2 - Heat butter in Dutch oven and brown beef on all sides.
3 - Add onions, garlic, tomatoes, red wine.
4 - Cover and simmer for 1 1/2 to 2 hours or until beef is tender.
5 - Add potatoes, whole onions, mushrooms, and carrots, and simmer for 20 minutes or until vegetables are tender.
6 - Add flour mixed with water.
7 - Stir over low heat until sauce bubbles and thickens.
8 - Serve hot