Recipe by KIMVANCE
"Lean version of traditional French stew. Serve over wide noodles."
Watch video tips and tricks
beef tenderloin, cut into 1/2 inch strips
1 1/2 cups
fresh mushrooms, sliced
1 (14.5 ounce) can
sugar snap peas
cherry tomatoes, cut in half
Delicous, and simple. I did cook it more like a traditional stew, browning the meat, then adding the vegetables, stock and port and simmering for a couple of hours, because that worked best for me time-wise. Believe it or not, I actually forgot to add the tomatoes at the end, but it was wonderful nonetheless. The port flavour is quite subtle and pairs excellently with the earthiness of the mushrooms. Fantastic served with soem fresh, crusty french bread to sop up the sauce. I will definitely remember the tomatoes next time, and yes, there will be a next time.
This was just ok. It was very boring, not a lot of flavor. I felt like it was missing something.
I joined this site just so I can rate this recipe! It's delicious! If you like garlic - you'll love it. I served with egg noodles - and it was a hit!
So Easy, And So Yummy!!! My Husband absolutely loved this one. I served it with Sauteed ranch potatoes instead of egg noodles. Next time I'll stick with the egg noodle though, they'll be better for catching all the yummy sauce. I substituited red wine (shiraz) for the port with no ill efects!
This was really tasty. My grandma makes something like this without the wine. I served with homemade egg noodles and edamame.
While cooking I thought this might be bland, but the first bite convinced me...this is a repeat!!! Awesome, & healthy!!! Served it over brown rice & it was delicious, bursting with flavors from all the parts!
I thought this was really good! I used venison instead of beef but otherwise I followed it to a "T"! I didn't have egg noodles on hand so I served it with basmati rice over a bed of spinach. My fiance thought it was "interesting" and not in a bad way. I quite liked it and thought it was unique.
This was great! The port was not overpowering at all. I've tried recipes in the past with wine in it and usually the wine is over powering but the port worked wonders with the meat. I did omit the sugar snap peas, not fans, and the mushrooms. I added carrots since I didn't have mushrooms. Soooo yummy. Served over mashed red potatoes!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Vegetable Ragout
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 211
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a super-simple soup with veggies and ground beef.
See how to make a hearty, low-fat beef stew.
A hearty beef and barley soup loaded with plenty of vegetables.