Beef and Vegetable Ragout

Name: Beef and Vegetable Ragout recipe
Prep time: 25 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Global
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

by Alex Prieto 1 year ago

4.5 (10)

40 minutes

367.2 kcal

15.1 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 4 Servings

calories: 367.2 kcal

carbohydrates: 15.1 g

protein: 20.4 g

saturated fat: 8.5 g

cholesterol: 60.4 mg

sodium: 669.8 mg

fiber: 3.5 g

sugar: 1.9 g