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Microwave Beef Ragout

Microwave.Lady's picture
  Cubed stew beef 2 Pound
  Potatoes 2 Medium, cubed
  Carrots 2 Medium, sliced
  Onions 2 Medium, cut into 6 pieces each
  Canned stewed tomatoes 16 Ounce (1 Can)
  Cold coffee/1/2 cup bouillon 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned peas 16 Ounce, undrained (1 Can)
  Unsifted all purpose flour 1⁄4 Cup (4 tbs)

Place meat in 3-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on high for about 8 minutes or until meat is no longer pink.
Stir in remaining ingredients, except peas and flour; recover.
Microwave on low for 45 minutes; stir.
Recover and continue cooking on low for 45 to 50 minutes.
Blend juice from peas with flour to make a smooth paste.
Stir into meat mixture along with peas; mix well.
Recover and continue cooking on low for 3 to 4 minutes or until hot.
Let stand, covered, 5 minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2389 Calories from Fat 451

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 602.5 mg200.8%

Sodium 3674.8 mg153.1%

Total Carbohydrates 252 g83.9%

Dietary Fiber 39.5 g157.8%

Sugars 72.2 g

Protein 242 g483.2%

Vitamin A 423.6% Vitamin C 236.1%

Calcium 35.2% Iron 69.1%

*Based on a 2000 Calorie diet

Microwave Beef Ragout Recipe