Beef and Vegetable Ragù

Dish Description
A healthier version of the French stew we all know and love. Definitely worth a try!
  • 3/4 pound beef tenderloin, cut into 1/2 inch strips
  • 1 tablespoon olive oil
  • 1 1/2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can beef broth
  • 1/4 cup port wine
  • 2 cups sugar snap peas
  • 1 cup cherry tomatoes, cut in half

  • Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.
  • Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.