Beef and Vegetable Ragout

#antiinflammatory #beef #beefragout #glutenfree #vegetables Feb 21, 2022

This recipe was adapted from Cooking for Friends.

Ingredients

12 ounces beef tenderloin cut into 3/4 inch pieces
1.5 cups sliced shitake mushrooms
1 onion chopped
2 cloves garlic minced
1 cup cherry tomatoes halved
2 cups snap peas
1/2 tsp salt
1/4 tsp pepper
1 tablespoon white wine vinegar
2 zucchini spiralized (or as in the recipe wide noodles or gluten free bow tie pasta, optional)
Gluten free flour
1 can organic low sodium beef broth

In a large skillet heat 1 TBSP olive oil over medium high heat, add meat and cook for 2-3 minutes or until desired doneness.

Remove meat, set aside. I

IN the same skillet cook the mushrooms, onions and garlic until tender

Stir in 3 Tablespoons Gluten free flour, Tapioca flour, or Arrowroot flour along with the salt and pepper. Add beef broth and vinegar. Cook and stir until thickened and bubbly. Stir in snap peas, cook and stir for 2-3 minutes or until peas tender.

Stir in meat and tomatoes, heat through. If desired serve over zoodles or the gluten free pasta.

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Beef and Vegetable Ragout

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