Ragout of Beef and Sweet Potatoes

Ingredients

• 2 lb (1 Kg) boneless stewing beef, (1-1/2 inch/4 cm cubes)
• 1/3 cup (80 ml) all-purpose flour
• salt
• 3 tbsp (45 ml) butter
• 4 cloves garlic, chopped
• 2 onions, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 2 tsp (10 ml) ground cumin
• 1/2 tsp (2 ml) ground cinnamon
• 1/2 tsp (2 ml) cayenne pepper
• 1 1/2 cups (375 ml) beef stock or broth
• 1 1/2 cups (375 ml) 35 % whipping cream
• 2 large sweet potatoes
• 2 tbsp (30 ml) freshly squeezed lemon juice
• Chopped fresh coriander or parsley

Instructions

1. Preheat oven to 350F (180C).
2. In a bowl, combine beef, half of the flour and 1/2 tsp (2 mL) salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
3. Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring, for about 3 min or until staring to soften. Stir in remaining flour. Stir in beef stock and Cream; increase heat to high and bring to a boil, scraping up bits stuck to pot. Stir in beef and accumulated juices.
4. Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4-inch (2 cm) cubes. Stir into pot; cover and bake for 30 min longer or until potatoes are almost tender.
5. Uncover and bake for 15 min or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
6. Serves 8
Tip - Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.

Notes