Beef and Vegetable Ragout Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 29, 2008
Made this the other night using some leftover shredded beef roast. Just put it in toward the end and warmed through. I left out the snap peas, not too crazy about those, and used fire-roasted canned tomatoes instead of cherry tomatoes. Served it in a bowl over warm polenta porridge. Wonderful winter meal! My entire family loved it, and I plan to make it a staple meal in our home.
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Reviewed: Nov. 22, 2006
This had a pretty good flavor, but I wouldn't recommend the peas. I left the sugar snap peas in their pods and we didn't like that very much.
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Reviewed: 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.
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Reviewed: Nov. 2, 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!
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Reviewed: Aug. 8, 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!
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