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Beef Ragoût

Beef Ragoût Recipe

  • 2 tablespoons olive oil
  • 2 pounds lean beef stew meat or beef cross rib roast, trimmed of fat, cut into 1½-inch chunks, and blotted dry
  • 2 medium-size onions, coarsely chopped
  • 2 large tomatoes, peeled, seeded, and chopped, or one 14.5-ounce can diced tomatoes with their juice
  • 1 cup dry red wine
  • 1 cup baby carrots
  • 2 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon dried Italian herb seasoning
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 medium-size zucchini, ends trimmed, cut in half lengthwise and sliced crosswise into ¼-inch-thick half-moons
  • 8 ounces fresh mushrooms, thickly sliced
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 606kcal (30%)
Total Fat 41g (63%)
Saturated Fat 15g (75%)
Cholesterol 129mg (43%)
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 7g
Protein 35g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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