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Beef-Vegetable Ragout

  • 8servings
  • 1minutes
  • 208calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boneless beef chuck roast

  2. Nonstick cooking spray

  3. 3 cups sliced fresh cremini or button mushroom s

  4. 1 cup chopped onion

  5. 2 teaspoons bottled minced garlic (4 cloves)

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon ground black pepper

  8. 1/4 cup quick-cooking tapioca , crushed*

  9. 1 14-ounce cans lower-sodium beef broth

  10. 1/2 cup port wine or dry sherry

  11. 4 cups sugar snap peas

  12. 2 cups cherry tomatoes , halved

  13. 4 cups hot cooked noodles

Instructions Jump to Ingredients ↑

  1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat large skillet with cooking spray; heat over medium-high heat. Add meat, half at a time; cook and stir until meat is brown. Drain off fat. Set meat aside.

  2. In 3 1/2- or 4-quart slow cooker, combine mushrooms, onion, garlic, salt, and pepper. Sprinkle with tapioca. Add meat. Pour broth and, if desired, wine over all.

  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  4. If using low-heat setting, turn to high-heat setting. Stir in sugar snap peas. Cover and cook about 5 minutes more or until snap peas are tender. Stir in cherry tomatoes. If desired, serve meat mixture over hot cooked noodles. Makes 8 (1-cup) servings.

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