How to Make Beef and Vegetable Ragout - A Step-by-Step Guide

Beef and Vegetable Ragout is a hearty and comforting dish that is perfect for any time of the year. This dish is a popular and versatile one-pot meal, often made with tender beef and a variety of fresh vegetables.

The key to a delicious Beef and Vegetable Ragout is to use high-quality ingredients and simmer it slowly to allow all the flavors to meld together. The result is a rich and flavorful stew that is sure to please everyone at the dinner table.

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Ingredients

  • ¾ pound beef tenderloin, cut into 1/2 inch strips
  • 1 tablespoon olive oil
  • 1 ½ cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (14.5 ounce) can beef broth
  • ¼ cup port wine
  • 2 cups sugar snap peas
  • 1 cup cherry tomatoes, cut in half

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • Nutrition

    367 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 60mg
    • Sodium: 670mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 20g
    • Vitamin C: 20mg
    • Calcium: 70mg
    • Iron: 4mg
    • Potassium: 567mg