Beef Ragout With Sweet Potatoes

Name: Beef Ragout With Sweet Potatoes
Cook time: 1 h
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes; 1/3 cup all-purpose flour, divided; 3 tablespoons butter, divided; 4 garlic cloves, chopped; 2 onions, chopped; 2 celery ribs, chopped; 2 bay leaves; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 1/2 cups beef stock or 1 1/2 cups beef broth; 1 1/2 cups 35% cream; 2 large sweet potatoes; 2 tablespoons lemon juice, freshly squeezed; fresh coriander or parsley, chopped

Submitted by Chef mariajane

"This stew requires little attention while it simmers to perfection in the oven. The Moroccan-inspired spices give a robust flavour without being too harsh. Serve over rice, couscous or wide noodles. This is another recipe that I found in our local newspaper, and we really enjoyed it."

Download

Ready In:: 1hr
Ingredients:: 15
Serves:: 8

ingredients

2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes
¹⁄₃ cup all-purpose flour, divided
3 tablespoons butter, divided
4 garlic cloves, chopped
2 onions, chopped
2 celery ribs, chopped
2 bay leaves
2 teaspoons ground cumin
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon cayenne pepper
1 ¹⁄₂ cups beef stock or 1 1/2 cups beef broth
1 ¹⁄₂ cups 35% cream
2 large sweet potatoes
2 tablespoons lemon juice, freshly squeezed
fresh coriander or parsley, chopped

directions

Preheat oven to 350°F.
In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour.
Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices.
Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile