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Beef Ragout

 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.


  • 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


  • 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.
Nutritional 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.