** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.