Beef Ragout

3 lb. boneless beef chuck, cut in 1" cubes

Flour

1 can condensed beef consomme

1/2 cup sherry

2 small onions, thinly sliced

1/2 tsp. curry powder

1/4 tsp. dried basil or 1 tsp. fresh

1 bay leaf

Garlic Salt and Freshly ground black pepper

1/2 strip bacon

1 stalk celery

6 carrots, scraped and cut on diagonal

Pinch of dried meat or 1 lg. fresh leaf

4 small tomatoes, peeled and cubed

1/2 lb. fresh mushrooms, sliced

2 Tbsp. flour

1 cup tomato puree

1/2 cup ea. finely chopped celery and parsley

Coat beef cubes in flour to coat. Place beef, consommé, sherry, onions, curry powder, basil, clove, bay leaf, garlic salt and freshly ground black pepper in an oven proof Dutch Oven. Place over moderate heat and heat until mixture comes to a boil. Add the bacon and celery to top of casserole. Cover and put in preheated 350° oven. Bake until fork-tender (about 2 hrs.) In the meantime, cook carrots with mint leaf until tender. (I like to use the microwave for vegetables.) Drain liquid from carrots. When meat is fork-tender, remove casserole from oven. Discard bacon and celery stalk. Place on range over moderate heat. Add tomatoes and mushrooms. Mix 2 tbsp. flour with liquid from casserole to make paste; then add to casserole, stirring until gravy is thickened. Simmer, covered, for 10 min. Add tomato puree, chopped celery and parsley. Stir and season with additional salt and pepper if desired. Serves 8 . Buttered noodles are nice with this, and I consider it fancy enough for company.