Oct 05 2009
Ragout
Growing up, this was my very favourite dish that my Grandma made. When I left home, it was the first thing I asked her how to make.
2 pounds stewing beef $10.50
1 bag pearl onions, peeled $3.99
3 cloves garlic, peeled and diced $0.03
1 cup of flour $0.22
3 tablespoons canola oil $0.21
One slurry $0.22
3 cups beef broth $1.50
1 teaspoon dried bay leaves $0.32
1 teaspoon dried parsley $0.67
1 teaspoon paprika $0.16
Total Cost $17.82
1.) Dredge each piece of stewing beef in flour until completely coated. Shake off excess of each piece.
2.) Heat oil in large heavy-bottomed pot over medium-high heat. Add the garlic to the pot and cook for one minute. Place the beef in the pot with the garlic and brown on all sides.
3.) After the beef has browned, add the beef broth. Once the beef broth has been added, turn the heat up to high and whisk in the slurry. Turn up to boiling and add in pearl onions, bay leaf, parsley, and paprika.
4.) While it is still boiling, adjust the gravy to the thickness that you would like it by adding more of the slurry or more plain beef broth.
5.) Once the gravy is a desired thickness, turn the heat to low and simmer for at least 45 minutes. Spoon over rice or noodles.
6.) Serve and enjoy!
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