Beef and Vegetable Ragout

Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 367 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.