Kate's Cuisine

Oct 05 2009


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!

Read the review here

2 responses so far

2 Responses to “Ragout”

  1. CHINA VPNon 01 Dec 2015 at 4:11 pm

    Appreciating tһe time ɑnd
    effort yоu put іnto yօur website аnd in depth іnformation уօu provide.
    Іt’ѕ nice tо come across ɑ blog
    eνery οnce іn a while tɦɑt іsn’t
    tɦе ѕame unwannted rehashed material.
    Fantastic гead! І’ᴠᥱ ssaved ʏοur
    site аnd І’m adding ʏߋur RSS feeds tо my Google account.

  2. kateon 03 Dec 2015 at 11:58 am

    Thanks for the visit, China, and the kind words! Hope to see you back sometime!

Comments RSS

Leave a Reply