Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

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.

2 ServingsPrep: 10 min. Cook: 2 hour 20 min.

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
3/4 pound boneless beef round steak, cut into thin strips
1 large onion, sliced and separated into rings
1 tablespoon vegetable oil
3/4 cup water
3/4 cup red wine or beef broth
1 to 2 tablespoons chili sauce
2 bacon strips, cooked and crumbled
1 garlic clove, minced
1/4 teaspoon dried oregano
Dash dried thyme
3/4 cupsliced carrots
3/4 cup sliced fresh mushrooms
Hot cooked noodles

Directions

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 of 2

Beef Ragout (continued)

Directions (continued)

2 hours, stirring occasionally. Add carrots and mushrooms; cover and
simmer for 30 minutes or until carrots and meat are tender. Serve
over noodles. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 468 calories, 16 g fat (4 g saturated fat), 101 mg cholesterol, 1,469 mg sodium, 23 g carbohydrate, 4 g fiber, 44 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.