Name: Hearty Tomato & Roasted Garlic Beef Stew
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 2 tbls vegetable oil, divided; 2-1/2 lbs boneless beef chuck, cut into 1-1/2-inch pieces; 2 tsp kosher salt; 1 tsp ground black pepper; 8 oz mushrooms, quartered; 1 large onion, chopped; 2 tbls Worcestershire sauce; 3 large carrots, cut into 1-1/2-inch pieces; 3 ribs celery, cut into 1-1/2-inch pieces; 2 sprigs fresh thyme or ½ teaspoon dried thyme; 1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce; 1 cup frozen peas

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Hearty Tomato & Roasted Garlic Beef Stew

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

2 tbls vegetable oil, divided
2-1/2 lbs boneless beef chuck, cut into 1-1/2-inch pieces
2 tsp kosher salt
1 tsp ground black pepper
8 oz mushrooms, quartered
1 large onion chopped
2 tbls Worcestershire sauce
3 large carrots, cut into 1-1/2-inch pieces
3 ribs celery, cut into 1-1/2-inch pieces
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 cup frozen peas

Prep Time

20 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

2 tbls vegetable oil, divided
2-1/2 lbs boneless beef chuck, cut into 1-1/2-inch pieces
2 tsp kosher salt
1 tsp ground black pepper
8 oz mushrooms, quartered
1 large onion chopped
2 tbls Worcestershire sauce
3 large carrots, cut into 1-1/2-inch pieces
3 ribs celery, cut into 1-1/2-inch pieces
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
1 cup frozen peas

Instructions

Set electric pressure cooker to Sauté for 10 min. Add 1 tablespoon oil to insert; heatuntil shimmering. Meanwhile, season beef with salt & pepper. Working in batches,brown meat on all sides. Transfer to clean bowl.
Add remaining oil, mushrooms and onions to insert. Cook 2-3 min. or until slightlysoftened, stirring frequently. Stir in broth and Worcestershire; gently scrape anybrowned bits with wooden spoon. Return beef and any cooking juices to insert. Addcarrots, celery, thyme and sauce. Stir well. Close and lock lid. Cook on High Pressurefor 30 min.
Quick release any remaining pressure. Carefully remove lid. Stir in frozen peas.

Recipe Notes

TIP:

For a thicker stew, stir 1 tablespoon cornstarch combined with 1 tablespoon water into prepared stew. Cook on Sauté for 2 min. while stirring until slightly thickened.

To Prepare on the Stovetop:

Brown meat and vegetables in hot oil in large pot or Dutch oven on medium heat, working in batches if necessary. Stir in all remaining ingredients except peas. Cover with lid. Simmer on low heat 1-1/2 hours or until beef is tender, stirring occasionally. Stir in peas.

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Chipotle Enchiladas

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Family Favorites, Meat Dishes

Prep Time

25 minutes

Cook Time

35 minutes

Servings

Ingredients

2 Tbsp. vegetable oil, divided
2 medium zucchini, diced
1 large onion chopped
2 cloves garlic, chopped
2 Tbsp. finely chopped chipotle peppers in adobo sauce
1 jar RAGÚ® Old World Style® Traditional Sauce
1/2 cup low fat sour cream
3 cups shredded cooked chicken
16 corn tortillas
1/2 cup crumbled Queso Fresco cheese

Filter

Family Favorites, Meat Dishes

Prep Time

25 minutes

Cook Time

35 minutes

Servings

Ingredients

2 Tbsp. vegetable oil, divided
2 medium zucchini, diced
1 large onion chopped
2 cloves garlic, chopped
2 Tbsp. finely chopped chipotle peppers in adobo sauce
1 jar RAGÚ® Old World Style® Traditional Sauce
1/2 cup low fat sour cream
3 cups shredded cooked chicken
16 corn tortillas
1/2 cup crumbled Queso Fresco cheese

Instructions

Preheat oven to 400°F.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat and cook zucchini and onion, stirring frequently, 6 minutes or until tender. Remove from skillet and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat and cook garlic and chipotle peppers, stirring frequently, 30 seconds. Stir in sauce and simmer covered 4 minutes. Remove from heat, then stir in sour cream.
Combine chicken, vegetables and 1 cup sauce mixture in large bowl.
Spread 1/2 cup sauce mixture in 13 x 9-inch glass baking dish. Arrange 6 tortillas on sauce mixture. Evenly top with chicken mixture, then remaining tortillas and sauce mixture. Sprinkle with cheese.
Bake 20 minutes or until enchiladas are heated through and cheese is melted.

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