Ragout de Boeuf

Ingredients

• Olive oil (2 tablespoons)
• Beef stew meat (2 pounds, cut into 1-inch cubes)
• Onions (2 large, chopped)
• Carrots (3, sliced)
• Celery (2 stalks, chopped)
• Garlic (4 cloves, minced)
• Beef broth (4 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Flour (2 tablespoons (for thickening))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Rosemary (1 teaspoon, dried)
• Thyme (1 teaspoon, dried)
• Bay leaves (2)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the beef stew meat in batches, browning all sides for about 5 minutes. Remove the browned meat and set aside.
3. In the same pot, add the chopped onions, sliced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.
4. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
5. Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom.
6. Return the browned beef stew meat to the pot, followed by the beef broth, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is fork-tender.
8. In a small bowl, mix the flour with a few tablespoons of cold water to create a slurry. Stir the slurry into the stew and simmer for an additional 10 minutes, or until the sauce thickens.
9. Before serving, remove the bay leaves and adjust seasoning if necessary.
10. Serve the Ragout de Boeuf hot with crusty bread or over a bed of creamy mashed potatoes for a truly comforting meal.