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Beef and Vegetable Ragout

Beef and Vegetable Ragout

"Lean version of traditional French stew. Serve over wide noodles."

INGREDIENTS

	340 gms 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
	415 ml beef broth
	1/4 cup port wine
	2 cups sugar snap peas/ regular peas
	1 cup cherry tomatoes, cut in half

Original recipe yield: 4 servings.
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4

DIRECTIONS:

1.	Heat olive oil in a large heavy bottom frying pan 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.
2.	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 heavy bottom frying pan. Stir in tomatoes, and heat through.