Beef Ragout - cooking recipe

Ingredients

3 lb. beef, cut in 1 1/2 inch cubes
2/3 c. flour
1/4 tsp. pepper
1 c. chopped celery
2 cloves chopped garlic
1 can tomatoes
2 Tbsp. parsley
2 tsp. Worcestershire sauce
1 Tbsp. salt
1 c. chopped onions
1/2 c. chopped green pepper
2 cans beef broth (10 1/2 oz.)
1 can (6 oz.) tomato paste
2 tsp. paprika

Preparation

Combine flour, salt and pepper; coat beef cubes.
Save leftover flour.
In 3 tablespoons oil brown beef in Dutch oven. Add more oil if needed.
Add onions, celery, pepper and garlic. Saute until tender.
Remove from heat and stir in leftover flour until well blended.
Slowly stir in remaining ingredients.
Bring to boil, stirring as needed.
Reduce heat and simmer covered 2 1/2 hours or until meat is done.
Serve with rice, large noodles or buttered potatoes.
Makes 6 to 8 servings.