Simmered beef with mushroom ragout

This article has not been rated yet.


15 min


12 to 14 servings

* PLUS Cooking time: 240 minutes


  • 1.5 kg stewing beef , or veal chunks
  • vegetable oil
  • 3 250-g pkg sliced button mushrooms , about 12 cups
  • 6 garlic cloves , or 4 tsp bottled chopped garlic
  • 3 large onions
  • 4 bell peppers , a mix of colours
  • 4 284-mL cans undiluted cream of mushroom soup , or cream of potato
  • 1 cup white wine , or water
  • 4 tsp Dijon mustard
  • 1 tbsp dried tarragon , or thyme leaves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 6 green onions , sliced


  • Cut any large pieces of beef in half. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add one-third of beef. Stir occasionally until lightly browned all over, 4 to 5 minutes. Remove to a bowl and repeat with remaining beef, in 2 more batches, adding oil as needed.
  • Meanwhile, mince garlic and coarsely chop onions. Once all beef is removed from pan, add a little more oil to pan, then mushrooms. Stir often until mushrooms start to brown, 4 to 5 minutes. Meanwhile, core and seed peppers. Chop into 1-inch (2.5-cm) pieces. When mushrooms are cooked, add onions and garlic. Stir often, until onions soften, 5 minutes.
  • Stir in soup, wine, Dijon, tarragon, Worcestershire, salt and pepper. Add peppers. Return all meat and juices to pan. Pan may be very full. Gently mix. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until beef is tender, 1-1/3 hours to 1-1/2 hours. Stir in green onions. Taste and add more tarragon, if needed.

Nutrition (per serving)

  • Calories
  • 244,
  • Protein
  • 22.9 g,
  • Carbohydrates
  • 16.5 g,
  • Fat
  • 11.4 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 675 mg.

Tarragon and Dijon mustard lend French flair to this comforting ragout. The tender beef and peppers are fabulous spooned over mashed potatoes or transformed into a pot pie.

From the freezer

Seal in a plastic bag and freeze up to 2 months. Defrost, then spoon into a baking dish or pie plate. Stir in chopped fresh parsley or basil. Cover with a few sheets of lightly buttered phyllo pastry or rolled-out puff pastry or leftover mashed potatoes. Bake until heated through.


Cover. Refrigerate up to 3 days. Reheat with chopped tomato and peas. Good over rice or pasta.


Spoon over garlic mashed potatoes or egg noodles.