Beef Ragout

Beef Ragout
By: Doris Christopher

½ cup flour
2 teaspoons dried oregano
1 ½ teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
2lb lean beef stew meat, cut into 1-inch pieces
1 Tablespoon vegetable oil
2 garlic cloves, pressed
4 large carrots
1 large onion
1 large green bell pepper
1 can (6oz) tomato paste
1 can (14 ½ oz) seasoned diced tomatoes, undrained
1 can (14 ½ oz) beef broth
½ cup water

Preheat oven to 350 degrees. In Ziploc bag combine flour, oregano, chili powder, cumin and salt. Add beef. Seal bag, shake to coat beef.

Heat oil in skillet over medium-high heat until hot. Press garlic into oil. Add beef to skillet, reserving any remaining flour mixture. Cook beef until evenly browned, stirring occasionally. Remove from heat.

Meanwhile, cut carrots into 2-inch pieces, then lengthwise in half. Cut onion and bell pepper lengthwise into ¾-inch thick wedges. Place carrots, onions and peppers in 9x13 pan. Top with beef; sprinkle with any reserved flour mixture. Spread tomato paste over beef. Pour tomatoes, broth and water over beef. Cover with foil.

Bake 1 hour 30 minutes or until beef and vegetables are tender. Carefully remove pan from oven.

Serves 8