Beef Ragout Recipe

Beef Ragout

October 21, 2015 by Judith Hanneman

Beef stew or beef soup? You decide which way you want this!

Now here’s a real bonus meal if I ever did see one!

I made this with the ends of a bottom round roast I originally cut up into steaks to make my chicken fried steak for some guests a week or so ago. I’d used the solid center portion for the steaks and froze the other portion that’s not quite so solid.

Yesterday, I defrosted that meat and cut it into smaller cubes. It makes excellent stew meat and it’s more economical than buying it pre-cut. I look at it this way–I cut off the hunk that’s to one side of the fat that runs through the center of a bottom round and use that for either a pot roast or…