
Beef and Vegetable Ragout
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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
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