Paris Bistro Beef Ragout
This is a classic beef stew with a French twist!
Ingredients
- 1 lb (450 g) stewing beef, cubed
- 1 tbsp Herb & Garlic Dip Mix
- 1 1⁄2 cups red wine
- 2 tbsp Beef & Steak Seasoning
- 2 tbsp all-purpose or gluten-free flour
- 1 tbsp vegetable oil
- 1⁄2 - 1 cup beef broth
- 2 carrots, peeled and coarsely diced
- 2 large potatoes, coarsely diced
- Sea Salt, to taste
- Black Pepper, to taste
- 8 oz (227 g) whole button mushrooms, optional
- 1 recipe prepared Paris Bistro Sauce, divided
- 2 tbsp Paris Bistro Finishing Sauce Mix, shake jar before use
- 1⁄4 cup water
- 2 tbsp olive oil
Preparation
- In a large bowl, stir together beef, Herb & Garlic Dip Mix, wine, and Beef & Steak Seasoning. Cover and refrigerate for 2 hours.
- Remove beef from marinade and place in a bowl, reserving marinade. Sprinkle beef with flour, and stir to coat.
- Brush Wok or a frying pan with oil, and brown meat over medium-high heat for 5-10 minutes.
- Stir in reserved marinade and Beef Broth.
- Bring to a boil, then transfer to a slow cooker, adding the carrots, potatoes, Salt and Pepper. Turn slow cooker to high, cover, and cook until beef is tender, approximately 1 1⁄2 hours. Add more Bouillon if needed. Stir in mushrooms, if using, for the last 15–20 minutes of cooking.
- Place stew in a serving bowl. Spoon 1⁄4 cup Paris Bistro Sauce over top and serve the rest on the side.
Epicure Products Used
Nutritional Information
Per serving: Calories 340, Fat 12 g (Saturated 2.5 g, 0 0 g), Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 31 g (Fiber 4 g, Sugars 3 g), Protein 18 g.
Tips
If you prefer not to use wine in this recipe, simply use the same amount of beef broth instead.