Turkish Beef Ragout

Name: Turkish Beef Ragout
Prep time: 40 min
Cook time: 10 h 30 min
Total time: 11 h 10 min
Yield: 8 cups, 4-6 serving(s)
Ingredients: 2 large onions, peeled and chopped; 680.38 g stewing beef or 680.38 g chuck roast, cut into 1 inch cubes; 2 garlic cloves, minced; 59.14 ml canola oil or 59.14 ml extra virgin olive oil; 4.92 ml salt; 1.23 ml fresh ground black pepper; 29.58 ml flour; 2.46 ml turmeric (optional); 2.46 ml powdered saffron (optional); 4.92 ml cumin; 2.46 ml cinnamon; 1.23 ml cayenne pepper; 709.77 ml water; 59.16 ml lemon juice; 113.39 g tomato paste; 425.24 g can tomato sauce; 425.24 g can black beans, rinsed and drained; 1 large carrot, washed, peeled and julienned; 1 bunch cilantro, washed and chopped, stems and all; 566.99 g package Simply Potatoes Diced Potatoes with Onion

Submitted by lisaeizaddoust_5525

"Ready, Set, Cook! Special Edition Contest Entry. This dish is so flavorful and delicious. It has wonderful spices, such as Cumin and Cinnamon. It has a little Cayenne Pepper for heat. If you like it Spicier, you may add more spices. Cook on the stovetop in a Dutch Oven for 2 1/2 hours or in a Slow Cooker on low for 9 hours. This dish is best served over rice. Preparation time: 40 minutes."

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Ready In:: 11hrs 10mins
Ingredients:: 20
Yields:: 8 cups
Serves:: 4-6

ingredients

2 large onions, peeled and chopped
680.38 g stewing beef or 680.38 g chuck roast, cut into 1 inch cubes
2 garlic cloves, minced
59.14 ml canola oil or 59.14 ml extra virgin olive oil
4.92 ml salt
1.23 ml fresh ground black pepper
29.58 ml flour
2.46 ml turmeric (optional)
2.46 ml powdered saffron (optional)
4.92 ml cumin
2.46 ml cinnamon
1.23 ml cayenne pepper
709.77 ml water
59.16 ml lemon juice
113.39 g tomato paste
425.24 g can tomato sauce
425.24 g can black beans, rinsed and drained
1 large carrot, washed, peeled and julienned
1 bunch cilantro, washed and chopped, stems and all
566.99 g package Simply Potatoes Diced Potatoes with Onion

directions

In a large Dutch oven, put 2 tablespoons EVOO, or Canola Oil, fry chopped onions in batches until golden, about five minutes. Remove to a platter and set aside.
Dredge the beef in flour, salt and pepper, and in 2 batches, brown the beef.
To the pot,add the golden onions, Garlic, Saffron, Turmeric, Cumin, Cinnamon, Tomato Paste, Tomato Sauce, 3 cups of Water, and Lemon Juice to the pot. Stir well, cover and cook over low heat for 2 1/2 hours. Stirring occasionally.
After 2 hours, add the Black Beans and the Cilantro.Continue to cook 30 minutes more.
Saute Julienned Carrots in 1 teaspoon Olive Oil for 5 minutes. Set aside and keep warm. Fry Potatoes according to directions, set aside for garnish. Keep warm.
Place Ragout in Serving or Casserole dish and top with Sauteed Carrots and Fried Potatoes.
Serve over hot Rice. Enjoy!