Ragoût De Boeuf

2 lbs. chuck roast

2 tbls. olive oil

2 largish onions, medium chopped

4 carrots, medium chopped

1 tbl. flour

2 cups of stock, vegetable, chicken or beef (I often add 2 1/2 cups and ½ cup of red wine)

1 garlic clove, center stem removed, crushed

1 tbl. tomato paste

1 bay leaf

Cut the meat into 1½ to 2 inch squares. (I’m often tempted to cut them smaller to get more pieces, but don’t do that. They’ll fall apart.)

Season the meat and, in a Dutch oven, fry in hot oil until browned on both sides. Remove meat to a plate. Turn down heat, add onions and carrots with a bit more salt, stirring to pick up the color from the bottom of the pan. (They don’t have to sweat until soft. Just get them started cooking for about 3 minutes.)

If there’s tons of fat in the pan, pour off all but about a good tablespoonful. Off the heat, stir in flour. Cook over low heat for 2 minutes, stirring all the time. (The vegetables will get clumpy and lumpy from the flour.)

Add 2 cups of stock SLOWLY, stirring to get the lumps out. (If you’re adding more than 2 cups, add it in now.) Stir in garlic, tomato paste and a bay leaf. Bring to the boil, taste for seasoning and add the meat back in. Simmer, covered, for 1½ to 2 hours in a 350°F. oven or on top of the stove. Serve over mashed potatoes.

Variations: 9 times out of time, I skip the flour AND I add more stock and a cup of red wine. The sauce is thinner than the classic ragout, but the liquid is sooo flavorful and delicious, I always want more. Also the stew thickens on standing, so the next day, it’s always thicker anyway. You can certainly make this a day ahead and just reheat before serving.