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Beef Ragout

Diet.Chef's picture
Ingredients
  Butter 2 Teaspoon
  Boneless chuck 1 Pound, cut into 1 inch cubes
  Salt/Substitute 1 Teaspoon
  Bouillon cube 1
  Pared carrots 6 Small, cut into 1/2 inch chunks
  Peeled tomatoes 4 , quartered
  White onions 12 Small
  Sliced mushrooms/Canned mushroom stems and pieces 1 Cup (16 tbs)
  Celery stalks 4 , sliced
  Snipped parsley 2 Tablespoon
Directions

GETTING READY
1. Dissolve the bouillon cube in 1 cup boiling water.

MAKING
2. Use a large skillet,
3. Heat butter in skillet, over medium flame.
4. When butter begins to froth, add meat and sauté for 5 minutes until evenly browned on all sides.
5. Add prepared stock and salt to the meat.
6. Cover the skillet and simmer meat for 30 minutes.
7. Skim the fat that surfaces, add the carrots, onion, mushrooms, tomatoes and celery to the stew.
8. Arrange the stuffed steak rolls and throw in the diced carrots.
9. Pour 1 cup water to moisten the steaks.

FINALIZING
10. Skim the fat that surfaces, add the carrots, onion, mushrooms, tomatoes and celery to the stew.
11. Cover the skillet and simmer for another 30 minutes until the meat and vegetables are fork tender.

SERVING
12. Ladle the Ragout into soup plates and garnish with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

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