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Beef and Vegetable Ragout

SUBMITTED BY: KIMVANCE

"Lean version of traditional French stew. Serve over wide noodles."
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 4.7 star rating.
Read Reviews (5)
PREP TIME  25 Min
COOK TIME  40 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 pound beef tenderloin, cut into 1/2 inch strips
  • 1 tablespoon olive oil
  • 1 1/2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can beef broth
  • 1/4 cup port wine
  • 2 cups sugar snap peas
  • 1 cup cherry tomatoes, cut in half

DIRECTIONS

  1. Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
  2. Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by Peggy
I joined this site just so I can rate this recipe! It's delicious! If you like garlic -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2005 by kellyb
So Easy, And So Yummy!!! My Husband absolutely loved this one. I served it with Sauteed ranch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2006 by Talicca
Delicous, and simple. I did cook it more like a traditional stew, browning the meat, then... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by mbbdirks
This had a pretty good flavor, but I wouldn't recommend the peas. I left the sugar snap peas... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2008 by ccmatz
Made this the other night using some leftover shredded beef roast. Just put it in toward the... MORE


 
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Nutritional Information
Beef and Vegetable Ragout

Servings Per Recipe: 4

Amount Per Serving

Calories: 362

  • Total Fat: 23.7g
  • Cholesterol: 60mg
  • Sodium: 679mg
  • Total Carbs: 14.8g
  •     Dietary Fiber: 3.9g
  • Protein: 20.5g

VIEW DETAILED NUTRITION

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