Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Think of this savory meat sauce as a cross between beef stew and sloppy joe filling. Add pearl onions to soups and stir-fries, or saute in a skillet with a little olive oil, balsamic vinegar, and sugar. The perfect pairing for this ragout is our Cauliflower Polenta. While the stock mixture for the polenta comes to a boil, begin cooking the beef mixture. As your finish the ragout, the polenta will be cooking away. The addition of cauliflower to traditional polenta lightens the recipe. To add more vegetables to this ragout, add carrots and parsnips during the fall.  

Robin Bashinsky
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

total:
35 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup stock and cornstarch in a small bowl, stirring with a whisk.

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  • Heat oil in a large skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/2 teaspoon pepper, 1/2 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan.

  • Add pearl onions to pan; cook 2 minutes. Add 2 cups tomato and ketchup; cook 3 minutes. Stir in cornstarch mixture, remaining 3/4 cup stock, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1 cup tomato. Sprinkle with chives.

Nutrition Facts

317 calories; fat 18.4g; saturated fat 5.6g; mono fat 9.9g; poly fat 1.2g; protein 26g; carbohydrates 12g; fiber 2g; cholesterol 74mg; iron 3mg; sodium 512mg; calcium 45mg.
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