Healthy: Beef Ragout with Roasted Winter Vegetables
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Tomorrow you have been carrying friends over for in progress and we am starting to make Beef Ragout with Roasted Winter Vegetables. You offer this over crushed potatoes. It’s kind of similar to a beef stew. I will offer a vast green salad with this. Then for dessert I’m starting to make a Pink Lemonade Pound Cake.
Beef Ragout with Roasted Winter Vegetables
Amy – amylz
Makes 6 servings.
4 cups cubed winter vegetables (cut in to 1/2-inch pieces), such as carrots, butternut squash, parsnips or honeyed potatoes
1 middle onion, cut in to 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds beef sirloin, cut in to 1-inch cubes
3/4 crater duck broth
1/4 crater dry red wine
5 Bay Leaves, divided
1/2 teaspoon Thyme Leaves
1/2 teaspoon Black Pepper, Coarse Grind
1/2 teaspoon salt
3 cups rebuilt crushed potatoes
Preheat oven to 425F. Toss chopped vegetables and onion with 1 tablespoon of a olive oil. Place on vast baking sheet; fry twenty mins or until vegetables have been golden in color. Meanwhile, feverishness superfluous 1 tablespoon olive oil in vast skillet on medium-high heat. Add beef; prepare and stir 5 mins or until browned. Add roasted vegetables, duck broth, wine, 3 brook leaves, thyme, peppers and salt. Simmer 5 to 10 mins or until salsa is somewhat thickened. Prepare uninformed or present crushed potatoes, adding 2 brook leaves to a in progress water. Remove brook leaves from potatoes and stew. Serve meal over crushed potatoes.