BEEF AND VEGETABLE RAGOUT

Beef and Vegetable Ragout image

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

Provided by KIMVANCE

Categories World Cuisine Recipes European French

Time 1h5m

Yield 4

Number Of Ingredients 12

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Ingredients

¾ pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 ½ cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 (14.5 ounce) can beef broth
¼ cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half

Steps:

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.
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.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 15.1 g, Cholesterol 60.4 mg, Fat 23.5 g, Fiber 3.5 g, Protein 20.4 g, SaturatedFat 8.5 g, Sodium 669.8 mg, Sugar 1.9 g