Beef Ragout

Serves	8 - 10
Inspiration	V. Morgan from the Cooking With Love (CWL) Cookbook

Ingredients

2 1/2 to 3 Lb (about 1.25 kg) beef (fresh or left over roast beef) (cut into 1 inch cubes)
1/2 cup all purpose flour
1 1/2 Tsp salt
1/2 Tsp freshly ground pepper
4 Tbsp olive oil
3 Large onions (medium dice)
3 carrots (peeled and cut into 1/4 inch rounds or baby finger size dice)
2 Cloves garlic (minced)
14 - 16 medium sized cremini or white mushrooms (sliced into 1/4 inch slices)
2 Large fresh tomatoes, diced (or one 14 oz (398 ml) tin unsalted diced tomatoes)
2 Tbsp Worcestershire sauce


Mix together the flour, salt and pepper. Shake the meat in the mixture. Melt the oil in the pan. Saute the meat until it is a light brown. Set aside the meat.

Add the onions and garlic to the same pan. Saute until translucent and soft (about 10 minutes), being careful not to burn. Set aside. Scrape the carrots and dice or slice.

Saute the mushrooms in the same pan, until they are soft and most of the moisture has cooked off.

Layer one half of the meat, onion, carrots and mushrooms in greased baking dish. Repeat the layers with the other half of the meat, and vegetables.

Mix the Worcestershire sauce with the diced tomatoes. Add the tomato mixture to the top of the casserole.

Cover and bake in 350 deg F oven for 2 1/2 to 3 hours. If the sauce is a little runny, mix 1 tbsp of cornstarch with 1/4 cup of cold water and add to the dish, stirring a little. Replace it in the oven for another 5 minutes. Serve over steamed rice.