Beef And Vegetable Ragout Recipes
HEARTY VEGETABLE BEEF RAGU
This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.
Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
VEGETABLE BEEF RAGOUT
Prepared beef tips and gravy can be found in the meat section of your grocery store. Add your favorite vegetables to this tasty convenience item for a quick and delicious meal.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the beef tips with gravy, peas and tomatoes; heat through. Serve over pasta if desired.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 670mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
BEEF AND VEGETABLE RAGOUT
Lean version of traditional French stew. Serve over wide noodles.
Provided by KIMVANCE
Categories French Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 367.2 calories, Carbohydrate 15.1 g, Cholesterol 60.4 mg, Fat 23.5 g, Fiber 3.5 g, Protein 20.4 g, SaturatedFat 8.5 g, Sodium 669.8 mg, Sugar 1.9 g
BEEF AND VEGETABLE RAGOUT
Lean version of traditional French stew. Serve over wide noodles.
Provided by KIMVANCE
Categories French Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 367.2 calories, Carbohydrate 15.1 g, Cholesterol 60.4 mg, Fat 23.5 g, Fiber 3.5 g, Protein 20.4 g, SaturatedFat 8.5 g, Sodium 669.8 mg, Sugar 1.9 g
BEEF RAGOUT
My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.
Nutrition Facts :
BEEF-VEGETABLE RAGOUT
This is a 30 minute version of the traditional twelve hour recipe. Source: Better Homes & Gardens The Big Book of 30 minute Dinners.
Provided by TeresaD
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large nonstick skillet cook stir meat in hot oil for 2-3 minutes or until meat is of desired doneness. Remove meat from skillet, reserve drippings. Keep meat warm.
- In the same skillet cook mushrooms, onion, and garlic until tender.
- Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly.
- Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender.
- Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta.
- Total time 30 start to finish.
- Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving.
- Can be served alone or paired with a crusty bread and salad.
Nutrition Facts : Calories 362.6, Fat 19.5, SaturatedFat 6.9, Cholesterol 72.3, Sodium 722.9, Carbohydrate 23.4, Fiber 4.3, Sugar 6.4, Protein 21.2
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BEEF-VEGETABLE RAGOUT | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (2)Calories 208 per servingTotal Time 8 hrs 30 mins
- Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat large skillet with cooking spray; heat over medium-high heat. Add meat, half at a time; cook and stir until meat is brown. Drain off fat. Set meat aside.
- In 3 1/2- or 4-quart slow cooker, combine mushrooms, onion, garlic, salt, and pepper. Sprinkle with tapioca. Add meat. Pour broth and, if desired, wine over all.
- If using low-heat setting, turn to high-heat setting. Stir in sugar snap peas. Cover and cook about 5 minutes more or until snap peas are tender. Stir in cherry tomatoes. If desired, serve meat mixture over hot cooked noodles.
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4/5 (8)Total Time 35 minsServings 4Calories 317 per serving
- Heat oil in a large skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan.
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