Easy Beef Ragout Recipes Recipes Recipe For Zucchini

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ZUCCHINI AND GROUND BEEF SKILLET



Zucchini and Ground Beef Skillet image

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Provided by rollman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g

ZUCCHINI BEEF SKILLET



Zucchini Beef Skillet image

This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.

WEEKNIGHT ZUCCHINI AND BEEF RAGOUT



Weeknight Zucchini and Beef Ragout image

A tasty, quick, and simple sauce, this Weeknight Zucchini and Beef Ragout is full of garden vegetables and will be a hit with the family.

Provided by Robyn Downs

Number Of Ingredients 8

2 tablespoons olive oil (divided)
1 pound ground beef (grass-fed if possible)
1 teaspoon salt (divided)
1 teaspoon garlic powder (divided)
1 small onion (chopped)
1 large or 2 small zucchinis (grated (about 2 cups))
2 large carrots (grated (about 1 cup))
1 28- oz can crushed tomatoes

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoons salt and garlic powder. Cook, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
  • Drain all but 1 tablespoon fat or oil from the pan. Alternatively, if the pan is dry add 1 tablespoon olive oil.
  • Add the onions, zucchini, carrots, and ¼ teaspoons salt and garlic powder. Cook over medium heat until vegetables are soft, about 5-10 minutes.
  • Add the cooked beef back to the pan along with the tomatoes and ½ teaspoons salt and garlic powder. Turn the heat to high and bring the sauce to a strong bubble. Reduce the heat to low and simmer, uncovered, for 10 minutes. The sauce can simmer longer if you have more time, but 10 minutes is all that's necessary.
  • Serve over cooked pasta (whole wheat or gluten-free) or zoodles.

BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

  • Season the meat on all sides with salt and pepper.
  • Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
  • Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
  • Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
  • Pour in the wine and let it boil off and reduce until barely any remains in the pan.
  • Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
  • Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
  • Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
  • Remove the herb bundle and beef shank.
  • Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
  • Skim off any extra fat from the top of the ragu.
  • Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
  • Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
  • Add a handful of cheese and stir to melt into the sauce.
  • Garnish with more cheese and fresh parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams

ZUCCHINI RAGOUT



Zucchini Ragout image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 10

3 ounces olive oil
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
1 red pepper, large diced
1 yellow pepper, large diced
2 large tomatoes, peeled, seeded, and diced
4 zucchini, thinly sliced
1/2 cup balsamic vinegar
Salt
2 cups fresh basil leaves

Steps:

  • Heat an 8-quart saucepan over medium heat with olive oil. Add the onion and garlic, and sweat for 2 minutes. Add the peppers and saute for 10 minutes. Add the tomatoes and zucchini, and cook down for 10 more minutes. Add the vinegar and simmer for 2 more minutes. Check seasonings and remove from heat. Add the basil and serve.

BEEF RAGOUT



Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
  • Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
  • When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

BEEF RAGOUT



Beef Ragout image

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

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
3/4 pound boneless beef round steak, cut into thin strips
1 large onion, sliced and separated into rings
1 tablespoon vegetable oil
3/4 cup water
3/4 cup red wine or beef broth
1 to 2 tablespoons chili sauce
2 bacon strips, cooked and crumbled
1 garlic clove, minced
1/4 teaspoon dried oregano
Dash dried thyme
3/4 cupsliced carrots
3/4 cup sliced fresh mushrooms
Hot cooked noodles

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 :

BEEF RAGU



Beef ragu image

Make a big batch of Tom Kerridge's beef ragu sauce for later use. It freezes so well and can be turned into lots of different meals at a later date

Provided by Tom Kerridge

Categories     Dinner

Time 2h55m

Number Of Ingredients 18

800g good-quality lean beef mince
4 star anise
4 whole cloves
2 tbsp olive oil
200g smoked cubed pancetta or bacon lardons
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, finely grated
300g button mushrooms, thickly sliced
2 tbsp dried oregano
4 bay leaves
1 tbsp golden caster sugar
2 tbsp tomato purée
200ml red wine
75ml red wine vinegar
3 x 400g cans chopped tomatoes
1 beef stock pot or cube

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Put the mince in a shallow roasting tin, break it up and put in the oven for 5 mins. Remove the mince and give it a stir, then nestle in the star anise and cloves (tie them up in a piece of muslin cloth first, if you prefer) and roast for another 10 mins. Give it another stir, then roast for another 30-40 mins until deep brown and crispy, stirring and scraping it off the bottom of the pan a few times if needed. Set aside.
  • Meanwhile, heat the oil in a large saucepan over a medium heat and cook the pancetta for 8-10 mins until crispy and browned on all sides. Stir in the onions, carrots, celery and garlic, and cook for 8-10 mins until the veg has softened. Stir through the mushrooms, oregano and bay leaves, then scatter over the sugar and squeeze in the tomato purée. Stir well, then pour in the wine and vinegar and bring to the boil. Simmer for a few minutes until reduced by about a third.
  • Tip in the tomatoes, then a can of water. Add the stock pot or cube, give everything another good stir and bring to a simmer again. Scrape in the roasted mince and spice bag, season, then turn the heat down to low and simmer gently for about 1 hr 30 mins until thick and glossy. Taste for seasoning. The sauce will taste even better if left to cool completely and chilled for a day or two before reheating. Serve with pasta and grated parmesan, if you like. Can be chilled for up to three days or frozen for three months - defrost fully before reheating over low to medium heat until piping hot.

Nutrition Facts : Calories 873 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

EASY BEEF RAGOUT



Easy Beef Ragout image

This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta.

Provided by Redsie

Categories     Stew

Time 3h

Yield 5 serving(s)

Number Of Ingredients 15

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
2 lbs boneless round steak, trimmed of fat and cubed
reserved tomato juice, plus water to make 1 cup
2 bay leaves
pepper
2 cups whole baby carrots
2 cups sliced mushrooms
1 (14 ounce) can stewed tomatoes, drained and juice reserved
1 medium green pepper, slivered
paprika
seasoning salt
1/3 cup water
2 tablespoons flour

Steps:

  • Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  • Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  • Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  • Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
  • Makes 10 cups.

Nutrition Facts : Calories 460.4, Fat 23.1, SaturatedFat 10, Cholesterol 122.9, Sodium 357.4, Carbohydrate 20.8, Fiber 3.5, Sugar 10, Protein 42.2

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