Beef, Main Dishes

Slow-cooked Beef Ragout

  • 2 1/2 pounds Lean stewing beef, cut in 2-inch cubes
  • 12 Whole cloves garlic, peeled
  • About 3 tablespoons Freshly cracked black pepper
  • 4 cups Canned diced tomatoes in juice
  • 1 cup Hearty red wine, such as merlot
  • 1/2 cup Chopped fresh basil leaves
  • ~ Salt to taste

    • Preheat oven to 275°. Place beef, garlic, pepper, tomatoes, wine and basil in aheavy pot, preferably ceramic or enamel. Bring mixture to a gentle boil on top of the stove. Cover tightly, place in oven and cook 12 hours. Or you could do this on the stovetop. The idea is to bringthe mixture to a very gentle simmer. Check occasionally, and if the liquid begins to boil away, add a little boiling water and turn heat down lower. Taste and add salt at the end.

    Win pairing note: Try this dish with cabernet.

    From John Ash, Fetzer Vineyard's culinary director

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!