Ragout of Beef

This recipe is credited to Estelle F. Lesnick of the Orange Chapter.


2 lbs. Beef Chuck
2 tbs. chopped Onion
2 tbs. chopped Parsley
1 clove of minced Garlic
¾ tsp. Salt
dash of Pepper


Remove the bone and excess fat from the Beef Chuck and cut into 1 inch squares. Dredge it in Flour. Brown the Chuck in redered fat along with the Onion, Parsley, Garlic, Salt and Pepper.

Then, add:

1 cup of hot Water
½ can Tomato Sauce
cup of Burgundy

Cover and cook until the meat is tender. Add an extra tbs. of Burgundy a few minutes before taking it off the fire to improve the flavor.

This recipe is delicious served over broad Noodles or Rice.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960