Beef Ragout Recipe

Name: Beef Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds lean beef stew meat or beef cross rib roast, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry; 2 medium-size onions, coarsely chopped; 2 large tomatoes, peeled, seeded, and chopped, or one 14.5-ounce can diced tomatoes with their juice; 1 cup dry red wine; 1 cup baby carrots; 2 cloves garlic, minced; 2 tablespoons quick-cooking tapioca; 1 teaspoon dried Italian herb seasoning; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 medium-size zucchini, ends trimmed, cut in half lengthwise and sliced crosswise into 1/4-inch-thick half-moons; 8 ounces fresh mushrooms, thickly sliced

Servings: persons

2 tablespoons olive oil
2 pounds lean beef stew meat or beef cross rib roast, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry
2 medium-size onions, coarsely chopped
2 large tomatoes, peeled, seeded, and chopped, or one 14.5-ounce can diced tomatoes with their juice
1 cup dry red wine
1 cup baby carrots
2 cloves garlic, minced
2 tablespoons quick-cooking tapioca
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium-size zucchini, ends trimmed, cut in half lengthwise and sliced crosswise into 1/4-inch-thick half-moons
8 ounces fresh mushrooms, thickly sliced

1
In a large skillet over medium-high heat, warm 1 tablespoon of the oil until very hot.
2
Add half of the beef and brown on all sides, 3 to 4 minutes total, transfer to the slow cooker.
3
Add the remaining 1 tablespoon of oil and brown the remaining beef.
4
Add the onions to the skillet and brown slightly over medium-high heat.
5
Add the tomatoes and wine and bring to a boil, scraping up any browned bits stuck to the pan; pour into the cooker.
6
Add the carrots, garlic, tapioca, and Italian herbs to the cooker.
7
Cover and cook on LOW for 6 to 7 hours.
8
Add the salt, pepper, zucchini, and mushrooms, cover, turn the cooker to HIGH, and cook for about 45 minutes, until the meat, mushrooms, and zucchini are tender.
9
Serve in shallow bowls or on rimmed dinner plates.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds lean beef stew meat or beef cross rib roast, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry, 2 medium-size onions, coarsely chopped, 2 large tomatoes, peeled, seeded, and chopped, or one 14.5-ounce can diced tomatoes with their juice, and more.

Yes, Beef Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Ragout

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