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Beef and Vegetable Ragout

Beef and Vegetable Ragout

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Lean version of traditional French stew. Serve over wide noodles.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet


  1. Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
  2. Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.
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Delicous, and simple. I did cook it more like a traditional stew, browning the meat, then adding the vegetables, stock and port and simmering for a couple of hours, because that worked best for me time-wise. Believe it or not, I actually forgot to add the tomatoes at the end, but it was wonderful nonetheless. The port flavour is quite subtle and pairs excellently with the earthiness of the mushrooms. Fantastic served with soem fresh, crusty french bread to sop up the sauce. I will definitely remember the tomatoes next time, and yes, there will be a next time.


I joined this site just so I can rate this recipe! It's delicious! If you like garlic - you'll love it. I served with egg noodles - and it was a hit!


So Easy, And So Yummy!!! My Husband absolutely loved this one. I served it with Sauteed ranch potatoes instead of egg noodles. Next time I'll stick with the egg noodle though, they'll be better for catching all the yummy sauce. I substituited red wine (shiraz) for the port with no ill efects!