Beef and Vegetable Ragout Recipe -
Beef and Vegetable Ragout Recipe

Beef and Vegetable Ragout

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Jul 29, 2006

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.

Most Helpful Critical Review
Nov 27, 2009

This was just ok. It was very boring, not a lot of flavor. I felt like it was missing something.

Nov 02, 2005

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!

Aug 08, 2005

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!

Apr 24, 2009

This was really tasty. My grandma makes something like this without the wine. I served with homemade egg noodles and edamame.

Jun 29, 2011

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!

Aug 20, 2009

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.

Feb 02, 2011

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!


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 670 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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