Shelly's Recipe

RAGOUT WITH RED WINE

Category: Stews

1/4 cup flour
1/2 tsp salt, plus more for seasoning
1/2 tsp black pepper, plus more for seasoning
1 pound round or chuck steak, cubed or 1/2 lb each ground beef, ground pork, ground lamb and ground veal
1/4 cup vegetable oil
1 large onion, thinly sliced
1 large celery rib, thinly sliced
3/4 tsp red pepper flakes
2 carrots, very thinly sliced
1 large clove garlic, minced
1 tsp dried oregano
1 (16-ounce) can stewed tomatoes, with their juices
1 cup red wine (I ended up using about 1 bottle Cabernet Sauvignon)
Parsley, chopped (optional)

In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.)

Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, carrots and red pepper flakes. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. (All of the liquid should have evaporated or been cooked out.) Season with additional salt and pepper to taste. And stir in optional parsley if you desire.

NOTE: I serve over cook pasta such as farfalle or fusilli.