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Beef Ragoût
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
After watching me try several recipes for beef stew, my daughter developed this one, which is especially good because of the added orange peel. Use only the orange part: do not use white of peel as it is very bitter when cooked.
Ingredients
Method
Melt the butter and oil together in a large, heavy saucepan. Have a large casserole at hand. Over medium heat brown the meat, several pieces at a time, and as they are browned, remove them to the casserole. Add the onions to the pan and cook until soft over a medium flame.
Add the flour to the beef and toss to cover well, add the browned onions to the beef. Add the wine or stock, and br