Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions
Every mouthful explodes with flavor in this quick and easy dish. Serve it over spaghetti squash for a delicious pasta substitute. Sounds like a win-win. Right?
Servings 3
Calories 431kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground beef
- 1 tablespoon Red Boat
- 1 teaspoon of salt divided
- 1 teaspoon pepper divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 scallions sliced (separate the white root slices from the sliced green leaves)
- 1/2 cup pearl onions
- 5 Roma tomatoes cut into chunks
- 1 tablespoon tomato paste
- 1 cup chicken stock homemade or store bought
Instructions
- Heat oil in a skillet and brown the beef breaking it up with a spatula into large chunks (the size of beef stew chunks) This will take about 5 minutes.2 tablespoons extra-virgin olive oil, 1 pound ground beef
- Add Red Boat, 1/2 teaspoon of salt, 1/2 teaspoon pepper, garlic powder, onion powder and the sliced white bulb of the scallions. (we'll garnish with the green leaf part of the scallions later) Cook for 2 more minutes.1 tablespoon Red Boat, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Transfer to a dish and set aside.
- Now add your pearl onions to the same pan and cook for about 2 minutes.1/2 cup pearl onions
- Add tomato chunks and tomato paste and cook for 3 more minutes.5 Roma tomatoes, 1 tablespoon tomato paste
- Then add chicken stock, 1/2 teaspoon of salt, 1/2 teaspoon of pepper. and cook for 3 more minutes.1 cup chicken stock
- Turn off your flame and stir your beef mixture in. Toss with the sliced green leaf part of the scallions and serve.
Notes
- In this recipe, I like to keep the meat chunky. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the pan and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
- Would you like to add more veggies? Feel free to add vegetables like bell peppers, carrots, or sautéed mushrooms for extra flavor and nutrition. Just adjust the cooking time accordingly.
- If you like spicy, add a pinch of red pepper flakes or a dash of hot sauce to the ragoût while it’s cooking to increase the heat.
- You can prepare this dish in advance and reheat it. It often tastes even better the next day as the flavors meld together.
- Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool the ragoût completely, wrap it tightly, and freeze it for two to three months.
Nutrition
Calories: 431kcal | Carbohydrates: 13.3g
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