Beef And Bean Ragout Recipe

Summary

Cooking Time2 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Dry red kidney beans1 Cup (16 tbs), soaked in water overnight (dark red)
 Water3 Cup (48 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Beef stew meat2 Pound, cut into 1-inch cubes
 Cooking oil2 Tablespoon
 Canned tomatoes16 Ounce, cut up (1 can)
 Dry red wine3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), minced
 Salt1 1⁄2 Teaspoon
 Sugar1 Teaspoon
 Dried thyme1⁄2 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Bay leaf1
 Potatoes3 Medium, medium, peeled and cubed for 3 cups
 Onions2 Medium, cut into wedges
 Green pepper1 Medium, chopped for 1/2 cup

Nutrition Facts

Serving size

Calories 1058 Calories from Fat 461

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 179.2 mg

Sodium 1303.6 mg54.3%

Total Carbohydrates 66 g22%

Dietary Fiber 11.2 g44.9%

Sugars 8.6 g

Protein 72 g144.2%

Vitamin A 25.5% Vitamin C 125%

Calcium 13.5% Iron 40.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan with the water bring the beans to boil.
2. Reduce heat, cover and simmer for about 45 minutes; drain the beans.
3. Combine flour and the 1/2-teaspoon salt; coat meat with flour mixture.
4. In a Dutch oven, heat oil and brown the meat, half at a time.
5. Return the entire meat to the pan and add drained beans, un-drained tomatoes, wine, garlic, the 1 1/2 teaspoons salt, the sugar, thyme, pepper, and bay leaf to the meat; bring the mixture to boil.
6. Cover and simmer for about 1 1/4 hours or till meat is nearly tender.
7. Add potatoes, onions, and green pepper.
8. Cook 30 minutes more or till meat and potatoes are tender.
9. Remove and discard the bay leaf before serving.

SERVING
10. Arrange the stew in a large serving bowl and serve hot with toasted garlic bread.
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