Recipe: Burgundy Beef Ragout (using top round or sirloin)

BURGUNDY BEEF RAGOUT

"Hearty and delicious."

1 tablespoon butter or margarine
2 pounds top round or sirloin steak, cut into 1-inch cubes
1 teaspoon Spice Islands Beau Monde Seasoning
1 teaspoon Spice Islands Thyme
1 Spice Islands Bay Leaves
1 (15 ounce) can tomato sauce
1 cup Burgundy or other dry red wine
2 cups diagonally sliced carrots
8 ounces mushrooms, halved
6 green onions, cut in 2-inch pieces
2 teaspoons Argo Corn Starch
1 tablespoon water
2 teaspoons Spice Islands Parsley (for garnish)

Melt butter in a large heavy saucepan. Add steak; sprinkle with Beau Monde seasoning. Cook beef 10 to 12 minutes, until browned on both sides.

Add thyme, bay leaf, tomato sauce and Burgundy. Cover and simmer 30 minutes.

Add carrots and mushrooms; cover. Simmer for 30 minutes or until carrots and meat are tender. Add green onion.

Whisk together corn starch and 1 tablespoon water in a small bowl. Stir into ragout and bring to a boil for 1 minute. Sprinkle with parsley before serving.

VARIATION:
Substitute leeks, artichokes, turnips, small potatoes, peas or green beans for the carrots or mushrooms.

Makes 6 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.