Ragout de Boeuf

Ingredients

• Olive oil (2 tablespoons)
• Flour (2 tablespoons)
• Salt and pepper (to taste)
• Rosemary (1 teaspoon)
• Thyme (1 teaspoon)
• Bay leaves (2)
• Beef broth (4 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Garlic (4 cloves, minced)
• Celery (2 stalks, sliced)
• Carrots (3 medium, sliced)
• Onions (2 medium, chopped)
• Beef stew meat (2 pounds, cubed)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for another 2 minutes.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6. Return the beef stew meat to the pot and add the beef broth, bay leaves, thyme, rosemary, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours or until the beef is tender.
8. In a small bowl, mix the flour with a little water to make a slurry. Stir the slurry into the stew to thicken the sauce.
9. Simmer for an additional 10 minutes, or until the sauce has thickened.
10. Remove the bay leaves before serving.
11. Serve the Ragout de Boeuf hot with crusty bread or over mashed potatoes.