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Ingredient
Beef and mushroom ragout
Introduce
Ingredient
Food ration :
6 servings
2 1/2 lb
Blade roast or steak
2 tbsp
flour
1 oz
Dried mushrooms
1/2 cup
celery stocks with leaves
2 clove
garlic, pressed or 2 tsp chopped
1
Bay leaf
1/2 cup
Dry white wine
2 tbsp
Tomato paste
1 1/2 tsp
Salt
1 tsp
dried thyme
1/4 tsp
Pepper
1 pinch
Ground cloves
1 pinch
Ground nutmeg
2 tbsp
Butter
1/2 cup
Whipping cream
1/3 cup
Finely chopped parsley
Cooking instructions
* Step 1
Cut the beef into quarter inch cubes trimming off any fat
* Step 2
Place in slow cooker
* Step 3
Sprinkle flour over top and stir to coat
* Step 4
Rinse the dried mushrooms under cold water
* Step 5
Add dried mushrooms to slow cooker with the white mushrooms, onion, celery, anchovies, garlic, bay leaf, wine, tomato paste, salt, thyme, pepper, cloves and nutmeg stirring until well mixed
* Step 6
Dot with butter
* Step 7
Cook on HIGH for 4 hours or low for 7 hours
* Step 8
Remove the bay leaf
* Step 9
Stir in cream and chopped parsley and cook on HIGH for 15 minutes
Note: if there is a photo you can click to enlarge it
Tag
Blade roast or steak
Flour
dried mushrooms
Crimini or white mushrooms, quartered
onion, finely chopped
celery stocks with leaves
Anchovy fillets (chopped)
garlic, pressed or 2 tsp chopped
bay leaf
dry white wine
tomato paste
Salt
dried thyme
Pepper
ground cloves
ground nutmeg
butter
whipping cream
Finely chopped parsley
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