Soups, Stews and Chowders - Old recipe~~Master Cook help needed!!




Laurdee
12-21-1999, 10:49 PM
could someone please run his through their Master Cook program?? It's a real old one I dug up and my husband wants me to make it again! I figured about 10 points a serving, I'd like to see what it really comes out to so I can make some changes and get it to where I can enjoy it too!! Thanks in advance!!
Laurie

Savory Beef Ragout

1-1/2 pounds chuck or bottom round, cut into 2" pieces
2 tbs. vegetable oil
1/4 cup all-purpose flour
2 cups water
1 can (about 8-1/2 oz) stewed tomatoes
3 sprigs parsley
2 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onions
3 large carrot, cut diagonally into 1/2 inch slices (about 2 cups)
1 pkg (10 oz.) frozen lima beans, broken apart

Brown beef pieces in oil in Dutch oven; remove beef. Drain fat from Dutch oven, reserving 2 tbs. Return 2 tbs. fat to Dutch oven. (If necesary, add enough oil to measure 2 tbs.)

Stir in flour. Cook and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring constantly. Stir in beef, tomatoes, parsley, salt, thyme, sage, pepper, bay leaf and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add onions and carrots. Cover and simmer until beef and vegetables are tender, 40-50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.

6 servings


Kelly_S
12-22-1999, 12:13 AM
If no one else does it I'll do it either after work tonight or before work tomorrow.

Kel

Kelly_S
12-22-1999, 06:25 AM
* Exported from MasterCook *

Savory Beef Ragout - 7 Poitnts

Recipe By : posted by Laurdee in 3FC forum
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak -- cut in 2" pieces
2 tablespoons vegetable oil
1/4 cup all-purpose flour
8 1/2 ounces canned stewed tomatoes
3 sprigs parsley
2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1/4 teaspoon pepper
1 bay leaf
1 clove garlic -- finely chopped
6 small onions
3 large carrots -- cut diagonally 1/2"
10 ounces frozen lima beans -- broken apart

1. Brown beef pieces in oil in Dutch oven; remove beef. Drain fat from Dutch oven, reserving 2 tablespoons. Return fat (if necesary, add enough oil to measure 2tablespoons) to Dutch oven.

2. Stir in flour. Cook and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring constantly.

3. Stir in beef, tomatoes, parsley, salt, thyme, sage, pepper, bay leaf and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.

4. Add onions and carrots. Cover and simmer until beef and vegetables are tender, 40-50 minutes.

5. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.

Calories: 397.0
Fat grams: 15.9
Fiber grams: 9.5

10% Difference W/W Points: 7
Winning Points W/W Points: 8


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[This message has been edited by Kelly_S (edited 01-11-2001).]