1. Beef Ragout
2. Variation on a classic French beef stew, combining ideas from several recipes. Saveur meets Woman's Day. It's actually pretty good.
3. Course Main Course
4. Cuisine French
5. Keyword Beef, Stews
6. Prep Time 15 minutes minutes
7. Cook Time 3 hours hours 30 minutes minutes
8. Total Time 3 hours hours 45 minutes minutes
9. Servings 7
10. Ingredients
11.  
12.     4 lbs Beef (chuck or London Broil)
13.     7 oz Pancetta, diced
14.     8 oz Shittake mushrooms (optional)
15.     6 cloves Garlic, crushed
16.     2 large Onions, diced
17.     2 large Carrots, peeled and finely diced
18.     2 large Parsnips, peeled and finely diced
19.     2 stalks Celery, finely diced
20.     10 oz Cream of Mushroom soup
21.     1 envelope Beefy Onion Soup mix
22.     1 cup Red wine
23.     2 cups Beef stock
24.     1½ tbsp Better Than Chicken
25.     ¼ cup All-purpose flour
26.     ½ tsp Thyme, ground
27.     1 tbsp Parsley, dried
28.     1 tsp MSG
29.     Salt & Pepper to taste
30.  
31. Instructions
32.  
33.     Preheat oven to 325˚F
34.     Cut meat into ½-1 inch pieces, season with salt & pepper, toss with flour.
35.     Heat skillet to medium-high. Drizzle lightly with olive oil and add beef, working in batches if necessary to avoid overcrowding the pan. Brown meat well on all sides, remove beef from skillet to dutch oven.
36.     Cook pancetta in skillet on medium-high heat; stirring occasionally, until fat is rendered, 5–7 minutes. Using a slotted spoon, transfer pancetta from pan to dutch oven; set aside.
37.     Add onions, garlic, carrots, parsnips, and celery to skillet; cook, stirring occasionally, until slightly caramelized, 10–12 minutes. Transfer to dutch oven.
38.     Add wine; deglase. Add beef stock, mushroom soup, onion soup, Better Than Chicken, parsley, thyme, MSG, pepper; bring to a boil.
39.     Pour liquid from skillet over meat and vegetables in dutch oven. Cook in oven until beef is very tender, around 3 hours.