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Beef Ragout With Gravy

Ingredients

• 1/4 cup all-purpose flour
• 2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 4 cups water
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Pinch ground allspice
• 6 tiny new potatoes, halved
• 6 medium carrots, quartered
• 1 pound boiling onions, peeled
• 2 tablespoons water
• 1 tablespoon all-purpose flour
• 1/4 cup dry sherry (optional)
• Snipped parsley

Directions

1. Place 1/4 cup flour in a resealable plastic bag.
2. Add meat cubes, shaking to coat.
3. In a Dutch oven heat oil over medium-high heat.
4. Add beef cubes, one-third at a time and cook and stir until beef is brown.
5. Drain fat and return all beef to Dutch oven.
6. Add the 4 cups water, chopped onion, garlic, and bay leaves.
7. Stir in all ingredients except horseradish and hot pepper sauce.
8. Simmer, covered, for 1 1/2 to 2 hours.
9. Add potatoes, carrots, and boiling onions.
10. Return to boiling, reduce heat and simmer, covered, for 20 to 30 minutes more.
11. Discard bay leaves.
12. Transfer meat and vegetables to a serving dish.
13. Cover and keep warm.
14. For gravy, in a small bowl combine 2 tablespoons water and 1 tablespoon flour.
15. Stir into liquid in Dutch oven.
16. Cook and stir until thickened and bubbly.
17. Cook and stir for 1 minute more.
18. Stir in sherry.
19. Pour gravy over meat and vegetables.
20. Sprinkle with parsley.

Attribution