Beef Ragout

Ingredients

• 1/4 cup flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 lb. beef stew meat
• 2 med. onions (sliced)
• 2 Tbsp. oil
• 1/2 cup water
• 1 bay leaf
• 1 beef flavor bouillon cube or 1 tsp. beef flavor instant bouillon
• 1 cinnamon stick (if desired)
• 4 med. carrots (sliced)
• 2 stalks celery (chopped)
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• 1 can mushroom pieces and stems (undrained)

Directions

In 1 gallon plastic bag, combine flour, salt and pepper; add meat pieces. Shake to coat. In a large skillet or Dutch oven, brown meat and onions in oil. Add water, bouillon, bay leaf and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in carrots, celery and mushrooms. Cook for an additional 30 minutes or until meat and vegetables are tender. Remove cinnamon stick and bay leaf. Makes 6 servings.

By Robin