“Ready, Set, Cook! Special Edition Contest Entry. This dish is so flavorful and delicious. It has wonderful spices, such as Cumin and Cinnamon. It has a little Cayenne Pepper for heat. If you like it Spicier, you may add more spices. Cook on the stovetop in a Dutch Oven for 2 1/2 hours or in a Slow Cooker on low for 9 hours. This dish is best served over rice. Preparation time: 40 minutes.”
11hrs 10mins
8 cups

Ingredients Nutrition


  1. In a large Dutch oven, put 2 tablespoons EVOO, or Canola Oil, fry chopped onions in batches until golden, about five minutes. Remove to a platter and set aside.
  2. Dredge the beef in flour, salt and pepper, and in 2 batches, brown the beef.
  3. To the pot,add the golden onions, Garlic, Saffron, Turmeric, Cumin, Cinnamon, Tomato Paste, Tomato Sauce, 3 cups of Water, and Lemon Juice to the pot. Stir well, cover and cook over low heat for 2 1/2 hours. Stirring occasionally.
  4. After 2 hours, add the Black Beans and the Cilantro.Continue to cook 30 minutes more.
  5. Saute Julienned Carrots in 1 teaspoon Olive Oil for 5 minutes. Set aside and keep warm. Fry Potatoes according to directions, set aside for garnish. Keep warm.
  6. Place Ragout in Serving or Casserole dish and top with Sauteed Carrots and Fried Potatoes.
  7. Serve over hot Rice. Enjoy!

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