DeDe's Beef Ragout
	Makes 6 servings

	3 pounds lean beef, cut into 2-inch cubes
	2 teaspoons salt
	1/4 teaspoon freshly ground black pepper
	1/4 teaspoon cayenne pepper
	3 tablespoons vegetable oil
	2 tablespoons clarified butter
	1 medium-size onion, chopped
	1 carrot, scraped and chopped
	2 celery ribs, chopped
	2 garlic cloves, minced
	1/2 cup all-purpose flour
	2 cups beef broth or stock
	2 cups dry red wine
	1 cup canned Italian plum tomatoes
	4 parsley sprigs
	2 bay leaves
	1/4 teaspoon dried thyme leaves
	12 small white onions
	6 carrots, scraped and halved
	12 small potatoes, peeled
	2 tablespoons chopped parsley

	Sprinkle the meat with the salt, black pepper and cayenne. Heat the oil and butter in a 
	large heavy pot or Dutch oven over medium-high heat. Brown the meat evenly on all sides. 
	Reduce the heat to medium and add the chopped onion, carrot, celery and garlic. Cook, 
	stirring, until the vegetables are soft and golden, 8 to 10 minutes.

	Stir in the flour and cook until well blended. Gradually stir in the beef broth and red wine, 
	and bring to a boil. Add the tomatoes, parsley sprigs, bay leaves and thyme. Cover and cook over 
	low heat for 1 1/2 hours.

	Add the small onions, carrots and potatoes. Cover again and continue simmering for 1 hour longer. 
	Add the parsley and serve with mashed or roasted potatoes

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