BEEF RAGOUT

1 tablespoon vegetable oil              1 pound beef top round, cut into
2 tablespoons tomato paste              1-inch cubes
2 tablespoons all-purpose flour         2 cups beef broth
10 small white onions, peeled           1 bay leaf
2 tablespoons chopped parsley           1/2 teaspoon salt
1/4 teaspoon pepper                     1/4 pound mushrooms, quarted
2 medium-sized carrots, peeled          (about 3/4 cup)
and cut into 2-inch lengths

    In a medium-sized saucepan heat oil over moderately high 
heat.  Add meat cubes and brown very well.  Remove meat from pan 
and keep warm.  Stir tomato paste and flour into pan drippings.  
Gradually add beef broth, stirring constantly, until smooth and 
boiling.  Add onions, bay leaf, parsley, salt, pepper and beef 
cubes.  Mix well.  Cover pan, reduce heat to moderately low and 
simmer 1 1/4 hours.  Add mushrooms and carrots.  Cook 20 to 30 
minutes longer, until carrots are tender.  Makes 4 servings.  
For diet serving allow one fourth of the ragout (400 calories). 
    To freeze:  Prepare double recipe and place half the ragout 
in a plastic freezer container.  Seal and freeze.  Serve 
remaining ragout.
    To reheat:  Place plastic container in refrigerator to thaw.  
Put thawed beef mixture into a medium-sized saucepan and heat 
over moderately low heat for 20 minutes, or until hot.