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Beef Ragout

American.foodie's picture
Beef ragout is an easy yet rich and flavorful beef stew prepared with equal parts red wine and tomato paste. Cooked with vegetables and cubed beef, the beef ragout is spiced with garlic for flavor. Savory and saucy, it can be served with noodles or pasta.
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Beef 1 Pound, cut into 1 inch pieces (For Stew)
  Sliced carrots 1 Cup (16 tbs)
  Canned beef gravy 10 1⁄4 Ounce (1 Can)
  Dry red wine/Burgundy wine 1⁄4 Cup (4 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Hot cooked noodles 1 Cup (16 tbs)

In 2-quart microwave-safe casserole, combine butter, onion and garlic.
Cover with lid; microwave on HIGH 3 minutes or until onion is tender, stirring once during cooking.
Stir in beef.
Cover; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking.
Stir in carrots, gravy, wine and tomato paste.
Cover; microwave on HIGH 5 minutes or until boiling.
Stir again.
Reduce power to 50%.
Cover; micro wave 30 minutes or until meat is tender, stirring twice during cooking.
Let stand, covered, 5 minutes.

Recipe Summary

Main Dish

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