VEGETABLE BEEF RAGOUT
Prepared beef tips and gravy can be found in the meat section of your grocery store. Add your favorite vegetables to this tasty convenience item for a quick and delicious meal.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the beef tips with gravy, peas and tomatoes; heat through. Serve over pasta if desired.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 670mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
BEEF RAGOUT WITH ROASTED WINTER VEGETABLES
Make and share this Beef Ragout With Roasted Winter Vegetables recipe from Food.com.
Provided by LisaAD
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut up all root vegetables to 1/2 inch pieces.
- Preheat oven to 425°F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
- Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
- Serve over mashed potatoes.
Nutrition Facts : Calories 398.6, Fat 17.5, SaturatedFat 6.5, Cholesterol 87.2, Sodium 595.5, Carbohydrate 33.6, Fiber 5, Sugar 6.9, Protein 26.1
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
BEEF RAGOUT
My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.
Nutrition Facts :
ROAST BEEF WITH MUSHROOM RAGOUT
This sounded heavenly to me when I read the recipe. You just cannot beat beef and mushrooms anyway you fix it. This is pretty enough for dinner guests but easy enough for a weeknight meal. Serve this and listen to 'em say "Mmmmm...this is good!"
Provided by Redneck Epicurean
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large oven-proof skillet over medium-high heat.
- Season the beef all over with salt and a generous amount of pepper.
- Add the oil to the skillet and heat until hot.
- Add the butter and swirl to melt.
- Add the beef and sear until brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven.
- Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
- Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
- Meanwhile, prepare the ragout.
- Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
- Quarter the mushrooms and put in a bowl.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
- Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
- Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
- Continue to cook until nicely browned, about 5 minutes.
- Add the onion and cook until softened, about 2 minutes.
- Season the mushrooms with the salt and pepper and add the thyme.
- Pull the pan off the heat and add the the wine.
- Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.
- Add the heavy cream and bring to a boil.
- Remove from the heat.
- Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.
Nutrition Facts : Calories 836.2, Fat 67.5, SaturatedFat 28.9, Cholesterol 206.5, Sodium 388, Carbohydrate 5.9, Fiber 1.3, Sugar 2.6, Protein 45.8
SLOW-ROASTED WINTER VEGETABLES
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Provided by Janis
Categories Side Dish Vegetables Sweet Potatoes
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
- Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 49.6 g, Fat 5 g, Fiber 8.3 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 207.3 mg, Sugar 7.5 g
ROASTED WINTER VEGETABLES
Hearty yet still light, this recipe is the perfect side for roasted meats. And bonus: leftovers become a quick soup in the blender with a touch of stock.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through.
Nutrition Facts : Calories 151 g, Fat 6 g, Fiber 3 g, Protein 6 g
ROOT VEGETABLE RAGOûT
Steps:
- Have ready a bowl of ice and cold water. Cook onions in boiling water 3 minutes and drain in a colander. Transfer onions to ice water to stop cooking. When onions are cool enough to handle, peel and reserve. Preheat oven to 425°F.
- Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each. In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
- In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden. Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
- Serve ragout garnished with parsley and zest.
BEEF POT ROAST AND WINTER VEGETABLES
Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.
Provided by My Food and Family
Categories Beef
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
- Mix soup and marinade; pour over meat and vegetables. Cover tightly.
- Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
HEARTY BEEF STEW WITH ROASTED WINTER VEGETABLES
This twist on traditional beef stew is a welcome addition to any winter table. The vegetables are first roasted to bring out their full flavor. Spoon piping hot stew over mashed potatoes flavored with bay leaves.
Provided by Allrecipes Member
Categories Gourmet Beef Main Dishes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Toss chopped vegetables and onion with 1 tablespoon olive oil. Place on a large baking sheet; roast 20 minutes or until vegetables are golden in color.
- Meanwhile, saute beef in 1 tablespoon olive oil in a large skillet over medium-high heat, 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Simmer 5-10 minutes, or until sauce is slightly thickened.
- Prepare either fresh or instant mashed potatoes as usual, adding 2 bay leaves to the cooking water. Serve stew over mashed potatoes.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 29.1 g, Cholesterol 71.3 mg, Fat 10.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 2.7 g, Sodium 639.5 mg, Sugar 6.7 g
ROASTED VEGETABLE RAGOUT
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees.
- In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
- Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
- Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
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