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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 342
% Daily Value**
Total Fat 13g
Saturated Fat 4g
Unsaturated Fat 0g
Cholesterol 94mg
Sodium 284mg
Total Carbohydrate 20g
Dietary Fiber 4g
Sugars 6g
Protein 35g
Vitamin A  225%Vitamin C  19%
Calcium  6%Iron  23%
Potassium  31%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef And Vegetable Ragout

Date Added: June 11, 2009


2 Pounds Beef Brisket
1 Teaspoon Vegetable Oil olive
1 1/2 Cups Water lukewarm (110 to 115
1 Teaspoon Beef Bouillon Cube
1/2 Teaspoon Pepper sweet red
1/4 Teaspoon Salt fresh ground black pepper to taste
2 Cloves Of Garlic Minced
12 Ounces Beer or ale
1 1/2 Pounds Carrots Cut In 1/2"
1/2 Pound Red Potato Cut In 1/2"
4 Cups Leeks Thinly Sliced
2 Cups Mushrooms Halved
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1. Trim fat from brisket, and cut brisket into 1 inch cubes.

2. Coat a large Dutch oven with cooking spray; add vegetable oil, and place over medium-high heat until hot.

3. Add brisket, and cook 4 minutes or until browned.

4. Drain brisket well; wipe drippings from pan with a paper towel.

5. Return brisket to pan. Add water and next 5 ingredients (water through beer), and bring to a boil.

6. Cover, reduce heat, and simmer 1 hour. Add the carrots and potatoes; cover and simmer 2 hours.

7. Add leeks and mushrooms; cover and simmer an additional 30 minutes or until beef is very tender.

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Dietary Notes:
This recipe is high in Vitamin A with 225% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Gluten, Mushroom, MSG, Potato, Garlic, Alcohol, Beef allergies.
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