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Beef Ragout Country-Style

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Recipe

 

Yield

6 servings

Prep

?

Cook

?

Ready

3 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds beef chuck roast
cut in 1 1/4 inch cubes
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2 tablespoons olive oil
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3 large onions
each cut in 8 pieces
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4 large garlic
cloves, peeled and minced
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28 ounces tomatoes, canned
drained, quartered
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5 tablespoons parsley leaves
fresh chopped, divided
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1 teaspoon thyme
dried
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¼ teaspoon salt
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¼ teaspoon black pepper
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1 cup red wine
burgundy
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1 cup beef stock
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½ pound mushrooms
quartered
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6 ounces olives
pitted, ripe, drained
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1 x noodles
hot cooked
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1 x parsley leaves
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Ingredients

Amount Measure Ingredient Features
907.2 g beef chuck roast
cut in 1 1/4 inch cubes
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3E+1 ml olive oil
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3 large onions
each cut in 8 pieces
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4 large garlic
cloves, peeled and minced
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809.2 ml/g tomatoes, canned
drained, quartered
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75 ml parsley leaves
fresh chopped, divided
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5 ml thyme
dried
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1.3 ml salt
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1.3 ml black pepper
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237 ml red wine
burgundy
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237 ml beef stock
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226.8 g mushrooms
quartered
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173.4 ml/g olives
pitted, ripe, drained
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1 x noodles
hot cooked
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1 x parsley leaves
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Directions

Trim excess fat from beef cubes.

Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary).

Add onions; brown lightly; add garlic.

Stir in tomatoes, 3 tablespoon parsley, thyme, salt and pepper. Add wine and beef broth to just cover; bring to boil.

Reduce heat; cover and simmer 1 hour.

Add mushrooms;cover and simmer 1 to 1½ hours or until beef is tender.

If desired, simmer, uncovered, last 10 minutes to reduce liquid.

Add olives; heat through; stir in remaining parsley.

Serve ragout with hot cooked noodles.

Garnish with parsley.

Makes 4 to 6 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 479g (16.9 oz)
Amount per Serving
Calories 64054% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 897mg 37%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 102g
Vitamin A 10% Vitamin C 38%
Calcium 11% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
 

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