Student Ragout Recipes

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

Ingredients

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

BASIC VEGETABLE RAGOUT

Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

STUDENT RAGOUT

Student Ragout image

Make and share this Student Ragout recipe from Food.com.

Provided by Catdocmom

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 slices bacon
1 lb round steak, cut into bite-sized pieces
2 medium white onions, sliced
4 large carrots, thinly sliced into rings
5 medium potatoes, peeled and thinly sliced
1 teaspoon garlic salt
salt and pepper

Steps:

In large, deep pot, fry bacon and leave in pot to cool.
Add steak, garlic salt, salt and pepper.
Layer onions, then carrots, then potatoes, adding salt and pepper to each layer.
Add water up to top of potatoes.
Turn burner on medium high.
When meat begins to sizzle, cover pot, and turn heat to low.
When potatoes are tender, stew is done.

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