Beef and Vegetable Ragout

Beef and Vegetable Ragout

by Alex Prieto 1 year ago
4.5 (10)
40 minutes
367.2 kcal
15.1 g carbs
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. 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. 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