Country Beef Ragout

1½ lbs lean, boneless round steak
2 T flour
¼ t salt
½ t pepper
Vegetable cooking spray
1 t vegetable oil
1½ c chopped onion
1½ c beef stock
1 c prune juice
½ t dried whole thyme
1 c peeled, diced round red potato
1 c sliced carrot
2 T lemon juice

Trim fat from steak. Cut steak into ¾-inch cubes. Combine flour, salt and ¼ t pepper in a large, heavy-duty, zip-top plastic bag. Add steak, shaking well to coat; set aside. Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add steak; cook 4 minutes or until browned. Add onion, cook 3 minutes. Add remaining ¼ t pepper, stock, prune juice, and thyme; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add potato and remaining ingredients. Cover and cook 1 hour or until tender, stirring occasionally. Yield: 6 cups (about 405 calories per 1½ c serving).

I usually alter this to suit my taste. I add more carrots, and I use whatever kind of potatoes I have around. Sometimes I add parsnips or turnip. The prune juice is great, though — don’t alter that.

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