Beef and Vegetable Ragout Recipe
Add a photo
1 of 2 Photos

Beef and Vegetable Ragout

By: KIMVANCE  
"Lean version of traditional French stew. Serve over wide noodles."

Rating: This weblink has been rated 15 times with an average star rating of 4.5 Read Reviews (12)

Rate/Review | 421 people have saved this

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 Servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 367 | Total Fat: 23.5g | Cholesterol: 60mg

ADVERTISEMENT

 view all reviews »

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 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 Apr. 24, 2009 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
This was really tasty. My grandma makes something like this without the wine. I served with... 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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2009 by dylansmomnicole 
This was just ok. It was very boring, not a lot of flavor. I felt like it was missing something. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Beak 
Very good. The only thing we didn't have was port wine so we used beer instead but otherwise... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by tkyoshiwife 
my little sister loved this and raved about the mushrooms in it. the rest of us just thought... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2009 by SugarBear303 
I thought this was really good! I used venison instead of beef but otherwise I followed it to... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?