Beef Vegetable Ragout Recipes

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with 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.

Steps:

• In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.

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.

Steps:

• In a large nonstick skillet cook stir meat in hot oil for 2-3 minutes or until meat is of desired doneness. Remove meat from skillet, reserve drippings. Keep meat warm.
• In the same skillet cook mushrooms, onion, and garlic until tender.
• Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly.
• Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender.
• Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta.
• Total time 30 start to finish.
• Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving.
• Can be served alone or paired with a crusty bread and salad.

Steps:

• Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
• Preheat oven to 300°F.
• Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
• Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
• . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
• Serve short ribs with braising liquid and vegetable ragout.

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.