Beef Ragout With Sweet Potatoes - cooking recipe

Ingredients

2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes
1/3 cup all-purpose flour, divided
3 tablespoons butter, divided
4 garlic cloves, chopped
2 onions, chopped
2 celery ribs, chopped
2 bay leaves
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 cups beef stock or 1 1/2 cups beef broth
1 1/2 cups 35% cream
2 large sweet potatoes
2 tablespoons lemon juice, freshly squeezed
fresh coriander or parsley, chopped

Preparation

Preheat oven to 350\u00b0F.
In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour.
Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices.
Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.