Paris Bistro Beef Ragout

Ingredients

• 1 lb (450 g) stewing beef, cubed
• 1 tbsp Herb & Garlic Dip Mix
• 1 ¹⁄₂ cups red wine
• 2 tbsp Beef & Steak Seasoning
• 2 tbsp all-purpose or gluten-free flour
• 1 tbsp vegetable oil
• ¹⁄₂ - 1 cup beef broth
• 2 carrots, peeled and coarsely diced
• 2 large potatoes, coarsely diced
• Sea Salt, to taste
• Black Pepper, to taste
• 8 oz (227 g) whole button mushrooms, optional
• 1 recipe prepared Paris Bistro Sauce, divided
• 2 tbsp Paris Bistro Finishing Sauce Mix, shake jar before use
• ¹⁄₄ cup water
• 2 tbsp olive oil

Preparation

1. In a large bowl, stir together beef, Herb & Garlic Dip Mix, wine, and Beef & Steak Seasoning. Cover and refrigerate for 2 hours.
2. Remove beef from marinade and place in a bowl, reserving marinade. Sprinkle beef with flour, and stir to coat.
3. Brush Wok or a frying pan with oil, and brown meat over medium-high heat for 5-10 minutes.
4. Stir in reserved marinade and Beef Broth.
5. Bring to a boil, then transfer to a slow cooker, adding the carrots, potatoes, Salt and Pepper. Turn slow cooker to high, cover, and cook until beef is tender, approximately 1 1⁄2 hours. Add more Bouillon if needed. Stir in mushrooms, if using, for the last 15–20 minutes of cooking.
6. Place stew in a serving bowl. Spoon 1⁄4 cup Paris Bistro Sauce over top and serve the rest on the side.