BEEF RAGOUT RECIPE RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
• Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes.
• Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
• Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
• For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.
• With floured hands, roll spoonfuls of the dough into small balls.
• After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
• To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

Steps:

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.