Ingredients
- 1/4 cup flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 1 pound round or chuck steak, cubed
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 1 large celery rib, thinly sliced
- 2 carrots, very thinly sliced
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 1 (16-ounce) can stewed tomatoes, with their juices
- 1 cup red wine
- Parsley, chopped (optional)
Directions
In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
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By ireneillanes_96...
Whittier, CA
on July 24, 2012
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I was looking for a real italian homemade ragout recipe, not the "gourmet" american version. I used a dutch oven as I duplicated the recipe. I prepared it by replacing the chuck steak with sirloin. I don't believe that going on the "cheap" would ever make a first class dish. The timing browning the meat was right. I cleaned the drippings with a spatula and put it together with the meat. I didn't turned the flame to medium high, but to medium low when I sauteed the vegetables with the garlic. It took a little longer but the result was worth it, more like 15 minutes all together. The garlic doesn't burn when being sauteed with the veggies. I didn't add more flour. Too heavy. I added the meat, juices, wine, herbs and checked for taste. By doing it at that time, all the ingredients had time to absorb the seasoning. It took about 45 minutes and 20 to let seat and rest. The result? A ragout that really tasted like the one I had in Bologna, my friend's hometown.
By slmorehead
Kirksville, MO
on January 15, 2012
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I liked this recipe, but did cook it longer than it directed and used petite diced tomatoes instead of stewed.
By Chef #1210529
houston, tx
on August 16, 2007
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I had to double the recipe due to the size of chuck steak I purchased. My husband and I had this for dinner and we both agreed it was the worst meal I had prepared in a while. I can't even remember the last time I had such a flop!
The flavor was not good and the use of so much wine was overpowering. The cooking time outlined in this recipe is too short for chuck steak. The meat was very tough. Avoid the recipe and save yourself some money - I had to throw out what was left it was so bad.
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