Beef and Root Vegetable Ragout
Instructions:
- 4 T. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1-1/2 lb. beef stew meat, cut into 1-inch cubes
- 4 T. red wine vinegar
- 1 c. beef broth
- 1 bay leaf
- 1/2 t. dried oregano
- 1/2 c. tomato sauce
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
- 1 T. fresh basil, chopped
- 4 baking potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- In a large stockpot over medium-high heat, heat the oil and sauté the onions and garlic until the onions are translucent. Add the meat and sear on all sides.
- Reduce the heat to medium and add the vinegar, broth, bay leaf, oregano, tomato sauce, salt, and black pepper.
- Reduce the heat to low, cover the stockpot, and simmer for 1 hour.
- Add the fresh basil, potatoes, and carrots and simmer for an additional 30 minutes or until the vegetables are fork-tender.
- To serve, remove the bay leaf and ladle the ragout into large dinner bowls.