Company Beef Ragout

• stewing beef, cut into 1 inch cubes↗2 lbs
• bay leaves↗2
• flour↗1⁄4 cup
• garlic clove↗1
• salt↗1 teaspoon
• potatoes, cut in pieces↗6
• fat3 tablespoons

  or 3 tablespoons oil, to brown

• celery, cut in 1 inch pieces↗1⁄2 cup
• boiling water3 cups
• frozen peas↗1

  10 ounce

• tomato sauce↗1

  16 ounce

• butter↗1 tablespoon
• parsley↗3
• sugar↗1 tablespoon
• marjoram↗1⁄2 teaspoon
• teaspoon thyme↗1⁄2
• teaspoon rosemary↗1⁄2
• medium carrots, cut in 1 inch slices↗4
• small onions, cut in half↗4

Step-by-step instructions

1. 1

   Shake beef with flour and salt in a paper bag.

2. 2

   Brown in fat, or oil.

3. 3

   Place in a 4 quart dutch oven and cover with water and tomatoe sauce.

4. 4

   Simmer 2 hours.

5. 5

   Place garlic and all the herbs on a square of cheesecloth and tie tightly. Add to the dutch oven along with the potatoes, celery, and peas.

6. 6

   Melt butter with sugar in skillet, add onions and carrots. Cook on medium heat stirring until well glazed.

7. 7

   Add to meat mixture.

8. 8

   Cook until the vegies are tender; check every 30 minutes however this could take 1 -2 hours.

9. 9

   Remove herb bag.

10. 10

    Place in refridgerator overnight.

11. 11

    Reheat in oven at 350 until heated through about 20-30 minutes.