Cooking For A Crowd - Large Sized Main Dish Recipes
 Ragout of Beef Recipe
Recipes for Quantity Cooking

 

Ragout of Beef

17 lb. stewing beef, cut in 1" cubes
24 oz. vegetable oil
1 lb. celery, sliced 1" pieces
1 lb. onion, coarsely chopped
1 lb. flour
7 qts. beef stock, heated to hot
16 oz. tomato puree
3 lb. carrots, peeled and chopped
3 lb. turnip, peeled and chopped
5 lb. potatoes, peeled and chopped
50 pearl onions (optional)
2 1/2 lb. frozen green peas
2 1/2 lb. frozen cut green beans
4 - 28 oz. cans Italian style tomatoes

Dredge the meat in flour. Heat oil and brown meat over medium high heat in batches. Remove with a slotted spoon to a large oven casserole.

In the same pan saute the celery and onion until tender. Remove with slotted spoon and add to the meat.

Sprinkle the remaining flour into the oil in the pan and stir to blend well. Add the stock. Cook and stir until it boils and thickens. Add the puree and mix well. Pour over the mixture of meat, celery and onion in the large casserole.

Cover and bake 2 hours at 350 F.

Cook the vegetables by boiling until tender. Drain well and add to the meat in the oven. Lay the drained tomatoes over top, cover and return to the oven for 30 minutes.

Yield 50 - 8 oz. portions

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