Beef-Vegetable Ragout with Soft Polenta

Cooking Light
8 servings (serving size: 1 1/2 cups ragout and 1 cup polenta)


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2 pounds lean, boned round steak, cut into 1-inch cubes
2 tablespoons all-purpose flour
Cooking spray
1 cup chopped onion
1 cup no-salt-added tomato sauce, divided
2 cups water
1 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 (14 1/4-ounce) cans fat-free beef broth
1 bay leaf
1/3 cup all-purpose flour
1 (15 1/4-ounce) can no-salt-added sweet peas
1 (15-ounce) can whole white potatoes, drained and halved
1 (15-ounce) can tender baby whole carrots, drained


Combine steak and 2 tablespoons flour in a large zip-top plastic bag. Seal; toss to coat. Remove steak from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add steak and onion; cook 2 minutes on all sides or until steak is browned. Add 1/2 cup tomato sauce, water, and next 6 ingredients (water through bay leaf); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until steak is tender, stirring occasionally. Discard bay leaf.

Combine 1/2 cup tomato sauce and 1/3 cup flour in a bowl, and stir well. Add tomato sauce mixture, peas, potatoes, and carrots to steak mixture in pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Serve over Soft Polenta.

Created date

May 2004

Nutritional Information

Calories 425
Caloriesfromfat 12 %
Fat 5.8 g
Satfat 1.9 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 33.4 g
Carbohydrate 56 g
Fiber 3.7 g
Cholesterol 65 mg
Iron 5.8 mg
Sodium 656 mg
Calcium 31 mg