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  • Beef And Roasted Vegetable Ragout

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    Beef And Roasted Vegetable Ragout
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Extra virgin olive oil as needed
    • 2 med red potatoes - (to 3) peeled if you like, and cut into 1/2" dice
    • 2 sm carrots quartered lengthwise and cut into 1" slices
    • 1 sm turnip cut in 1/2" dice
    • 1 x red bell pepper or possibly a combination of red, yellow, orange, cut in 1" pcs
    • 3 sm zucchini and/or possibly yellow summer squash sliced about 1/4" (remove seeds if larger squash are used)
    • 8 ounce mushrooms sliced
    • 1 x fresh pepper seeded, and cut into 1/2" pcs (optional)
    • 3 x garlic cloves unpeeled Coarsely-grnd black pepper to taste Kosher salt to taste
    • 1 tsp dry thyme
    • 1 dsh fines herbes (optional)
    • 1 sprg fresh rosemary (optional) Extra virgin olive oil as needed
    • 1 1/2 lb London Broil steak - (to 2 lbs) cut in thin slices, then diced in 1/2" pcs
    • 1 bn scallions sliced
    • 3 Tbsp. all-purpose flour
    • 1 c. beef broth - (if commercial is used, cut back on salt) Coarsely-grnd black pepper to taste Kosher salt to taste
    • 1 sm fresh bay leaf or possibly two dry bay leaves

    Directions

    1. Divide sliced and diced vegetables into 2 plastic bags. In one, the root vegetables: potatoes, turnip, and carrots. Put the remaining vegetables in the other bag. Pour 1 to 2 Tbsp. of good extra virgin olive oil in each bag, then divide seasonings to each bag. Shake them all.
    2. Place the root vegetables on a large baking sheet (with sides) or possibly wide baking dish. Bake at 375 degrees for about 20 min before adding the remaining vegetables. Roast another 20 min, or possibly till vegetables are browned and tender. Find the 3 garlic cloves and squeeze the garlic out of the skins; chill the roasted vegetables. This can be done the night before.
    3. In a large skillet, heat about 1 1/2 Tbsp. extra virgin olive oil over medium-high heat. Add in the diced meat; stir till well browned. Sprinkle with scallions and flour; stir and cook for another minute.
    4. Transfer meat mix to the crockpot; add in bay leaf, pepper, and salt. Add in beef broth to the pan the meat was cooked in; bring to a boil and cook for 2 min. Scrape up browned bits from the bottom of the pan; pour warm broth over meat in the crockpot. Cover and cook on LOW for 6 to 8 hrs. Add in roasted vegetables; cook an additional hour on HIGH, or possibly till mix is warm.
    5. Serve with warm rolls or possibly biscuits.
    6. This recipe yields 6 servings.
    7. NOTES :0

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