Beef Ragout

Oxmoor House
about 8 cups


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7 slices bacon
1 pound boneless round steak, cut into 2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
3 medium onions, sliced
2 medium carrots, scraped and cut into 1/2-inch pieces
4 medium potatoes, peeled and thinly sliced
1 cup water


Cook bacon in a large Dutch oven until crisp; remove bacon, reserving drippings for use in another recipe. Crumble bacon, and set aside.

Layer steak and crumbled bacon in Dutch oven. Sprinkle salt and pepper over top. Arrange onions, carrots, and potatoes over steak; add water. Bring mixture to a boil. Reduce heat; cover and simmer 45 minutes.

Created date

February 2010