OLIVE & MEAT RAGOUT
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon olive oil
1 pound chuck steak, trimmed of all visible fat, cut into 1-inch pieces
1 pound leg lamb, trimmed of all visible fat, cut into 1-inch pieces
3 onions, chopped
2 cloves garlic, crushed
1 teaspoons finely chopped fresh thyme or 1/2 teaspoons dried thyme
1/2 cup dry white wine
1 cup beef stock
1 can (14 ounces) tomatoes, undrained and mashed
2-inch piece orange rind
bouquet garni*
3 ounces pitted black olives
2 tablespoons finely chopped fresh parsley
freshly ground black pepper
*bouquet garni: Wrap in a 4x4-inch piece of cheesecloth:
small bunch of parsley or parsley stems
8 sprigs fresh thyme, or a teaspoon dried
1 bay leaf
2 or 3 celery leaves (optional)
Tie cheesecloth securely with twine.
Heat oil in a large saucepan over a medium heat, add beef and lamb and
cook in batches until brown. Remove meat from pan and drain on absorbent
kitchen paper. Add onions, garlic and thyme to pan and cook, stirring
for 5 minutes or until onions are tender and golden. Return meat to pan.
Stir in wine, stock, tomatoes, orange rind and bouquet garni and bring
to the boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat
is tender. Discard orange rind and bouquet garni.
Using a slotted spoon remove meat from pan and set aside. Bring sauce
remaining in pan to the boil and boil until it reduces and thickens.
Return meat to pan, add olives, parsley and black pepper to taste and
cook for 20 minutes.
Serves 6.
May your Christmas Dreams always be filled with Magic
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Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
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