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Stews, Chilies & Chowders has over 120 hearty recipes to tempt every member of the family. Dinner can be a fast and easy chowder that takes only 5 minutes to prepare or a tender, savoury stew that sits leisurely bubbling over the course of the afternoon. Ragoûts, goulashes, vegetarian dishes and thick, rich soups are also featured. Don't forget a wonderful selection of complementary recipes for fresh homemade bread, croutons and pickles to round out your meal. For a quick dinner solution, a warm and filling lunch, or a convenient, no-fuss potluck dish, enjoy the variety of recipes that Stews, Chilies & Chowders has to offer.
  • $16.99 CAN
  • $16.99 US/INTL
Stews, Chilies & Chowders
Beef Ragoût

Beef Ragoût      "Beef Ragoût" is available in PDF format print friendly version
Hearty beef flavor is sweetened with caramelized onions. Serve this colorful, chunky stew over mashed potatoes.
 
Chopped onion2 cups500 mL
Garlic cloves, minced (or 1/2 tsp., 2 mL,22
powder)
Hard margarine (or butter)2 tbsp.30 mL
 
Boneless inside round (or blade or chuck)2 lbs.900 g
steak, trimmed of fat and cubed
Reserved tomato juice, plus water1 cup250 mL
to make
Bay leaves22
Pepper1/4 tsp.1 mL
 
Whole baby carrots2 cups500 mL
Whole small fresh mushrooms2 cups500 mL
Can of stewed tomatoes, drained14 oz.398 mL
and juice reserved
Medium green pepper, slivered11
Paprika2 tsp.10 mL
Seasoned salt1 tsp.5 mL
 
Water1/3 cup75 mL
All-purpose flour2 tbsp.30 mL
 
Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart (3 L) casserole.

Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325°F (160°C) oven for 1 1/2 hours.

Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.

Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened. Makes 10 cups (2.5 L).
 
1 cup (250 mL): 169 Calories; 3.5 g Total Fat; 306 mg Sodium; 23 g Protein; 12 g Carbohydrate; 2 g Dietary Fiber
 
Slow Cooker Method: Sauté onion and garlic in margarine in frying pan until onion is soft and golden. Place in 4 quart (4 L) slow cooker. Add next 10 ingredients. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove and discard bay leaves. Stir water into flour in small cup until smooth. Stir into beef mixture. Cover. Cook for 15 minutes on High until bubbling and thickened.

 
 
Reprinted from Stews, Chilies & Chowders © Company's Coming Publishing Limited

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