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Italian-style Beef Ragout

6 servings


High Fibre

Nutritional Facts Per Serving

29.9 g
20.7 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 342
  • Fat 15.6 g
    • Saturated   3.4 g
    • + Trans 
  • Cholesterol 61 mg
  • Sodium   665 mg
  • Carbohydrate 20.7 g
    • Fibre   4.6 g
    • Sugars  
  • Protein 29.9 g
    • Vitamin A 5 %
    • Vitamin C 63 %
    • Calcium 8 %
    • Iron 39 %


Preheat the oven 350 degrees F. Place the beef in a bowl; season with salt and pepper. Add the flour and toss to coat. Heat the oil in a large skillet set over medium-high. Cook the beef, in batches, until nicely browned, and then set in a casserole dish. Add the onion and bell pepper to the skillet and cook 3 to 4 minutes. Add the remaining ingredients, except pesto, and bring to a simmer. Pour this mixture over the beef and stir. Cover and cook the beef in the oven 60 minutes, or until very tender. Stir in the pesto, adjust seasoning if needed, and serve.

Note: Strips of beef called “stir-fry beef” are sold in the meat department. They become mouth-wateringly tender when cooked in this ragout.

Serving Suggestions

As noted in the introduction to this recipe, you could serve the stew with the polenta cakes sold in our deli department showcase. To warm them, preheat your oven to 350 degrees F. Line a baking pan with parchment paper. Set in the desired amount of polenta cakes (one cake makes a nice serving for one). Bake 15 to 20 minutes, or until heated through. If you don’t care for polenta, you could also serve this stew with rice or pasta.

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