Beef And Roasted Vegetable Ragout Recipe

1. 1

   Divide sliced and diced vegetables into 2 plastic bags.

2. 2

   In one, the root vegetables: potatoes, turnip, and carrots.

3. 3

   Put the remaining vegetables in the other bag.

4. 4

   Pour 1 to 2 Tbsp.

5. 5

   of good extra virgin olive oil in each bag, then divide seasonings to each bag.

6. 6

   Shake them all.

7. 7

   Place the root vegetables on a large baking sheet (with sides) or possibly wide baking dish.

8. 8

   Bake at 375 degrees for about 20 min before adding the remaining vegetables.

9. 9

   Roast another 20 min, or possibly till vegetables are browned and tender.

10. 10

    Find the 3 garlic cloves and squeeze the garlic out of the skins; chill the roasted vegetables.

11. 11

    This can be done the night before.

12. 12

    In a large skillet, heat about 1 1/2 Tbsp.

13. 13

    extra virgin olive oil over medium-high heat.

14. 14

    Add in the diced meat; stir till well browned.

15. 15

    Sprinkle with scallions and flour; stir and cook for another minute.

16. 16

    Transfer meat mix to the crockpot; add in bay leaf, pepper, and salt.

17. 17

    Add in beef broth to the pan the meat was cooked in; bring to a boil and cook for 2 min.

18. 18

    Scrape up browned bits from the bottom of the pan; pour warm broth over meat in the crockpot.

19. 19

    Cover and cook on LOW for 6 to 8 hrs.

20. 20

    Add in roasted vegetables; cook an additional hour on HIGH, or possibly till mix is warm.

21. 21

    Serve with warm rolls or possibly biscuits.

22. 22

    This recipe yields 6 servings.

23. 23

    NOTES :0

No additional tips available.