Beef Ragout Recipe

Name: Beef Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. round steak, cubed; 1 Tbsp. vegetable oil; 1 (10 oz.) can mushrooms; 1/2 c. dry red wine (optional); 3/4 tsp. salt; 1/8 tsp. pepper; 1 beef bouillon cube in 1/2 c. boiling water; 2 medium onions, thinly sliced; 2 c. carrots, cut in strips; 2 c. sliced celery; 2 Tbsp. flour; 1/4 c. cold water

Servings: persons

3/4 lb. round steak, cubed
1 Tbsp. vegetable oil
1 (10 oz.) can mushrooms
1/2 c. dry red wine (optional)
3/4 tsp. salt
1/8 tsp. pepper
1 beef bouillon cube in 1/2 c. boiling water
2 medium onions, thinly sliced
2 c. carrots, cut in strips
2 c. sliced celery
2 Tbsp. flour
1/4 c. cold water

1
Trim visible fat from beef.
2
Brown in vegetable oil in fry pan. Add mushrooms, wine (1/2 cup water may be substituted) and bouillon cube dissolved in boiling water.
3
Simmer, covered, for 45 minutes or until tender.
4
Add vegetables and simmer until vegetables are tender, about 30 minutes longer.
5
Stir into stew, cook and stir until smoothly thickened and mixture comes to a boil.
6
Serve with noodles or rice.

602

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 12 ingredients. The key ingredients include: 3/4 lb. round steak, cubed, 1 Tbsp. vegetable oil, 1 (10 oz.) can mushrooms, 1/2 c. dry red wine (optional), and more.

Yes, Beef Ragout falls under the Meat & Poultry 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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