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Beef Ragout Country-Style

 

55

Yield

6

servings

Prep

?

Cook

?

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 479g (16.9 oz)
Amount per Serving
Calories 64054% of calories 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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