Shelly's Recipe

BEEF RAGU

Category: Roasts/Tenderloin - Beef

1/4 cup olive oil
4 lbs boneless beef chuck, cut into 1 inch pieces
2 (15 oz) cans Italian flavored stewed tomatoes
1 (10 1/2 oz) can beef broth
1 cup dry red wine
1/4 to 1/2 tsp salt
1/4 tsp pepper
1 (1 lb) bag peeled baby carrots
1 lb small yellow onions, peeled
2 green bell peppers, cut into 8ths, seeds and ribs removed

Heat 2 tbsp olive oil in a Dutch oven. Add half the beef and saute until well browned on all sides, about 10 minutes. Remove beef to a boil and repeat with remaining beef and oil. Stir beef and drippings from bowl, tomatoes and juice, broth, wine, salt and pepper. Bring to a boil over high heat. Reduce heat to a low simmer, covered, until tender, about 1 hour.

Transfer to a shallow roasting pan and cool to room temperature. Wrap tightly and freeze for 4-6 hours before serving.

4-6 hours before serving, place in refrigerator to start to thaw. About 45 minutes before serving, preheat oven to 350. Bring partially thawed ragu to a boil over high heat in a Dutch oven. Combine water and flour; stir into ragu. Cook, stirring constantly until thickened; stir in carrots, onions and pepper. Cover Dutch oven and bake until vegetables are tender, about 25 minutes. Taste and add remaining salt. Serves 12