beef ragout
Beef Ragout This is an old Italian dish called a peposo because it calls for lots of pepper. If you double the recipe, double the cooking time - 24 hours instead of 12. 2 1/2 pound...
Ingredients
- 21/2 pounds lean stewing beef, cut into 2-inch cubes
- 12whole cloves garlic, peeled
- 2to 3 tablespoons freshly cracked (not ground) black pepper
- 4cupcanned diced tomatoes in juice (three 14 1/2 ounce cans)
- 1cuphearty red wine, such as merlot
- 1/2cupchopped fresh basil leaves
- 6servings
Directions
- 1
Beef Ragout This is an old Italian dish called a peposo because it calls for lots of pepper
- 2
If you double the recipe, double the cooking time - 24 hours instead of 12
- 3
2 1/2 pounds lean stewing beef, cut into 2-inch cubes 12 whole cloves garlic, peeled 2 to 3 tablespoons freshly cracked (not ground) black p
- 4
Place beef, garlic, pepper, tomatoes, wine and basil in a heavy pot, preferably ceramic or enamel
- 5
Bring mixture to a gentle boil on top of the stove
- 6
Cover tightly, place in oven and bake for 12 hours
- 7
Don't try to bake this in any less time
- 8
It takes exactly 12 hours for the meat to fall apart and the pepper to mellow