could someone please run his through their Master Cook program?? It's a real old one I dug up and my husband wants me to make it again! I figured about 10 points a serving, I'd like to see what it really comes out to so I can make some changes and get it to where I can enjoy it too!! Thanks in advance!!
Savory Beef Ragout
1-1/2 pounds chuck or bottom round, cut into 2" pieces
2 tbs. vegetable oil
1/4 cup all-purpose flour
2 cups water
1 can (about 8-1/2 oz) stewed tomatoes
3 sprigs parsley
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onions
3 large carrot, cut diagonally into 1/2 inch slices (about 2 cups)
1 pkg (10 oz.) frozen lima beans, broken apart
Brown beef pieces in oil in Dutch oven; remove beef. Drain fat from Dutch oven, reserving 2 tbs. Return 2 tbs. fat to Dutch oven. (If necesary, add enough oil to measure 2 tbs.)
Stir in flour. Cook and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring constantly. Stir in beef, tomatoes, parsley, salt, thyme, sage, pepper, bay leaf and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add onions and carrots. Cover and simmer until beef and vegetables are tender, 40-50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.