Burgundy Beef Ragout
Hearty and delicious.
Quick Facts
- Prep Time: 00:15
- Yield: 6 servings
Ingredients
- 1 tablespoon butter OR margarine
- 2 pounds top round OR sirloin steak, cut into 1-inch cubes
- 1/2 teaspoon celery salt
- 1 teaspoon leaf thyme
- 1 whole bay leaves
- 1 can (15 ounces) tomato sauce
- 1 cup Burgundy OR other dry red wine
- 2 cups diagonally sliced carrots
- 8 ounces mushrooms, halved
- 6 green onions, cut in 2-inch pieces
- 2 teaspoons Argo® Corn Starch
- 1 tablespoon water
- 2 teaspoons parsley
Directions
- Melt butter in a large heavy saucepan. Add steak; sprinkle with celery salt. Cook beef 10 to 12 minutes, until browned on both sides.
- Add thyme, bay leaf, tomato sauce and Burgundy. Cover and simmer 30 minutes. Add carrots and mushrooms; cover. Simmer for 30 minutes or until carrots and meat are tender. Add green onion. Whisk together corn starch and water in a small bowl. Stir into ragout and bring to a boil for 1 minute. Sprinkle with parsley before serving.
- Recipe tip: Substitute leeks, artichokes, turnips, small potatoes, peas or green beans for the carrots or mushrooms.
