Georgian Beef Ragout

When Deb comes for dinner it's a perfect time to cook red meat. She is a carnivore and I have an excuse to take a break from chicken and fish. I prepared Georgian Beef Ragout a day in advance since it tastes better the following day. Alas, snow was in the forecast and Deb decided to hightail it home. What was I to do with a pot of ragout serving six? Henry and I had a feast and the rest is in the freezer awaiting Deb's next visit. The recipe is from Joyce Goldstein's cookbook Back To Square One. I made a few minor changes but basically followed the recipe. If you have a Deb in your life, surprise her with this.

1 tsp. finely minced garlic

2 tsp. paprika

1 tsp. coriander

3 lbs. beef chuck, cut into 1 1/2 inch squares

2-3 tbl. olive oil

3 large onions, diced (about 4 cups)

1 tbl. minced garlic

2 tsp. paprika

1 tsp. ground coriander

1 1/2 cups diced, canned tomatoes

1 1/2 cups water or beef stock

2 cups pitted prunes

1 cup chopped walnuts, toasted

1 tbl. grated lemon zest

3 tbl. chopped fresh cilantro

1 1/2 tsp. chopped fresh tarragon

salt and pepper to taste

Combine the garlic, paprika and coriander and rub into beef cubes. Cover and refrigerate overnight (see note).

Heat 2 tbl. olive oil in a large skillet over medium heat. Add as many beef cubes as will comfortably fit without crowding and brown on all sides. Transfer to a stew pot or Dutch oven. Repeat to brown all beef cubes, adding oil to the pan as needed for each batch. Add the onions to the skillet and cook 12 minutes. Add the garlic, paprika and coriander and cook 5 more minutes. Scrape the onion mixture into the stew pot with the beef and then add the tomatoes and water or stock. Bring to a boil, reduce the heat, and simmer, covered, until the meat is tender, 2 1/2 to 3 hours. Add the prunes, walnuts, lemon zest, cilantro and tarragon during the last 30 minutes of cooking time. Season to taste and serve with noodles, kasha or potatoes.

The stew can be made 1 to 2 days in advance and reheated over a low flame or in a 350 degree oven.

Serves 6-8

NOTES: I put the spices on the meat a few hours before cooking, not overnight. If you skip this step altogether I think the ragout would still taste fine.

I used only 1 cup of prunes and quartered them before putting into the stew pot. I did not have the fresh tarragon so eliminated it and doubled the amount of cilantro. I added 4 sliced carrots during the last 30 minutes of cooking since I didn't plan on serving a separate vegetable. It worked for me.

I think that noodles or kasha would be heavenly with this dish but didn't have them. Bulgur wheat was a fine substitute.