A Bowl of Pure Comfort
There are some recipes that just feel like a warm hug, and this Hearty Beef and Vegetable Ragout is one of them. It strikes the perfect balance between a rich, savory beef stew and a classic sloppy Joe, creating a dish that’s both familiar and excitingly new. It’s my go-to for a satisfying weeknight dinner and an absolute champion at using up leftover vegetables. Have some mushrooms or onions from another meal? Toss them in! My favorite way to enjoy this is spooned generously over a creamy Roasted Garlic and Chive Cauliflower Puree, but the possibilities are truly endless.
Ingredients
• 1 lb (450g) ground sirloin or ground beef
• 3 cloves garlic, minced
• 2 tbsp (30ml) Worcestershire sauce
• 1 tsp (5g) sea salt
• ½ tsp (1g) ground black pepper
• ½ tsp (1.5g) onion powder
• ½ cup (120ml) beef stock or bone broth
• 2 tbsp (30ml) reduced-sugar ketchup
• 1 (14.5 oz / 411g) can diced tomatoes, drained
• 4 oz (115g) cremini mushrooms, sliced
• 1 small zucchini, sliced lengthwise and quartered
• ½ cup (75g) pearl onions
• 2 sprigs fresh thyme
• 1 bay leaf
Instructions
1. Directions
2. Place a large skillet over medium heat. Once hot, add the ground sirloin, minced garlic, Worcestershire sauce, salt, pepper, and onion powder. Use a spatula to break up the meat and cook until it is completely browned, approximately 7 minutes.
3. Stir the beef stock and ketchup into the browned meat. Add the drained tomatoes, sliced mushrooms, zucchini, pearl onions, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce the heat to medium-low. Allow the ragout to simmer for 30 minutes, or until the vegetables are tender and the sauce has thickened.
4. Before serving, be sure to find and remove the thyme sprigs and bay leaf.
Nutritional Information
• Recipe Stats & Nutrition
• MAKES: 6 servings
• PREP TIME: 20 minutes
• COOK TIME: 40 minutes
• PER SERVING
• CALORIES: 315
• FAT: 23g
• PROTEIN: 12.4g
• TOTAL CARBS: 7.7g
• FIBER: 2g
• NET CARBS: 5.7g
Pro Tips
• This ragout is incredibly versatile. Serve it over zucchini noodles, cauliflower rice, or roasted cabbage steaks for a delicious low-carb meal.
• Prepare this dish a day in advance! The flavors deepen and become even richer overnight. Simply reheat gently on the stovetop before serving.
• Double the batch and freeze half for a quick weeknight dinner. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
FAQ
Q: What can I serve with this beef and vegetable ragout
A: This versatile ragout is delicious over a creamy Roasted Garlic and Chive Cauliflower Puree. For other low-carb meal options, try serving it with zucchini noodles, cauliflower rice, or roasted cabbage steaks.
Q: Can I make this ragout ahead of time
A: Yes, this dish is perfect for meal prep. The flavors deepen and become even richer overnight. Simply store it in the refrigerator and reheat gently on the stovetop when you’re ready to eat.
Q: Is this beef ragout recipe freezer-friendly
A: Absolutely. This ragout freezes very well. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months for a quick and easy weeknight dinner.
Q: Can I use different vegetables in this recipe
A: Yes, this recipe is a great way to use up leftover vegetables. While the recipe calls for mushrooms, zucchini, and pearl onions, feel free to add other vegetables you have on hand like bell peppers, carrots, or celery.
