Braised Barcelona-Style Beef Ragoût

The flavours of citrus, oregano, tomatoes, black olives and artichokes accent this hearty, flavourful stew. Serve with polenta, pasta, rice or garlic mashed potatoes. Garnish with minced parsley, or toasted bread crumbs.
Yield 6 Servings Prep. Time 20 min Cooking Time 120 min Total Time 140 min


Here are the following ingredients:

  • 2 lb (1 kg) Beef Chuck Flap Tail, cut into 1-inch (2 cm) cubes
  • Salt and fresh ground pepper
  • ½ cup (125 mL) all-purpose flour
  • ¼ cup (60 mL) olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 EACH medium onion and sweet green pepper, diced
  • 1 cup (250 mL) beef broth (approx.)
  • 1 cup (250 mL) EACH canned crushed tomatoes, canned diced tomatoes, and red wine
  • Grated zest and juice of 1 EACH orange and lemon
  • 1 tbsp (15 mL) EACH packed brown sugar and dried oregano
  • 1 bay leaf
  • ¾ cup (175 mL) pitted whole black olives
  • 6 canned artichoke hearts, cut into wedges
  • Chopped fresh parsley

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat beef dry with paper towel. Season all over with salt and pepper to your taste. Place in a large bowl; add flour and toss to coat. Shake off excess flour, reserving excess.

  2. Heat half the oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a clean bowl. Add more oil to pot between batches, as necessary.

  3. Add remaining oil to pot. Cook garlic, onion and green pepper, stirring, for 3 to 4 minutes or until softened. Sprinkle in reserved flour; cook, stirring, for 2 minutes. Gradually, stir in beef broth. Stir in crushed tomatoes, diced tomatoes, wine, orange zest and juice, lemon zest and juice, brown sugar, oregano and bay leaf. Bring to a boil, scraping up brown bits from bottom of pan. Season with salt and pepper to your taste. Stir in beef with accumulated juices.

  4. Cover and cook in preheated 325°F oven for 1 hour. Stir in artichokes and olives; add more broth if stew is too thick. Cover and cook for 30 minutes longer or until beef is fork-tender. Skim fat from sauce and discard bay leaf. Season with salt and pepper to taste. Serve sprinkled with parsley.