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Рецепт Crockpot Beef Ragout
by Global Cookbook

Crockpot Beef Ragout
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Ингредиенты

  • 1/2 c. all-purpose flour
  • 1/2 tsp salt
  • 2 lb lean beef chuck trimmed of fat and cut into 1-inch cubes
  • 1/4 c. vegetable oil
  • 3 x cloves garlic chopped
  • 3 Tbsp. firmly packed dark brown sugar
  • 1/2 c. packed minced fresh italian parsley leaves
  • 1 1/2 c. beef broth
  • 1 x 12-oz bottle beer
  • 1 x bay leaf
  • 1 lrg spanish onion thinly sliced
  • 1 tsp worcestershire sauce
  • 1 Tbsp. red wine vinegar salt and freshly grnd black pepper to taste warm egg noodles or possibly wild rice

Инструкции

  1. In a medium-size bowl, mix together the flour and salt. Dredge the beef cubes in the flour, shaking off any excess.
  2. In either an electric skillet set at 300F or possibly a large skillet over medium heat, heat the oil and brown the cubes of beef on all sides. Remove the beef to a slow cooker. Reduce the heat of the electric skillet to low (150F). Add in the garlic to the skillet and cook, stirring, till golden brown but not brown. Add in the brown sugar, parsley, beef stock, and beer to the skillet, stir to loosen the browned bits from the bottom, then pour the mix over the meat in the slow cooker. Add in the bay leaf and place the onion slices on top of the beef. Cover, set on low, and cook for 6 hrs, stirring the onion into the mix after 2 to 3 hrs. Stir in the Worcestershire and vinegar during the last 15 min of cooking time.
  3. Remove the bay leaf, season with salt and pepper, and serve over warm noodles or possibly wild rice.
  4. NOTES : This is a wonderful recipe which takes full advantage of slow cooking. It is a Flemish adaptation of a French stew using beer as one of the ingredients. The Flemings traditionally use a dark beer.