Beef and Vegetable Ragout

Name: Beef and Vegetable Ragout
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams beef tenderloin, cut into 1/2 inch strips; 0 teaspoons black pepper; 411 grams beef broth; 237 milliliters cherry tomatoes, cut in half; 2 teaspoons all-purpose flour; 355 milliliters fresh mushrooms, sliced; 2 cloves garlic, minced; 1 Tbsp olive oil; 1 medium onion, chopped; 59 milliliters port wine; 1 teaspoons salt; 473 milliliters sugar snap peas

Beef and Vegetable Ragout is a dairy free recipe with 4 servings. One serving contains 348 calories, 20g of protein, and 23g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. Head to the store and pick up salt, pepper, port wine, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes.

Ingredients you will need

Olive Oil

Meat

Equipment you will use

Frying Pan

Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.

Ingredients you will need

Mushrooms

Garlic

Onion

Meat

Equipment you will use

Paper Towels

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.

Ingredients you will need

Salt And Pepper