Beef, Swiss Chard, and Tomato Ragout - Recipe
This is a light summer ragout featuring beef sandwich steak, Swiss chard, and fresh striped Roma tomatoes (regular Roma are fine too). It has a light tomato cream sauce with a hint of cheddar throughout. Using sandwich steak sliced super thin is key to quick browning and makes this dish fast and easy to whip up on the stove for dinner! If you like to add more heat to the steak, just add a little more cayenne. I use the stems from the Swiss chard too as I would celery which gives the ragout a little crunch. I love to use the whole vegetable whenever I can. The fresh tomatoes mix with the broth and gives it a light tomato taste, then adding a little cheese and cream at the end gives it a little richness without being too heavy.
Beef, Swiss Chard, and Tomato Ragout
2 T. Palm Oil Divided
3 Leeks chopped
12 Cloves Garlic chopped
8 Swiss Chard stems finely chopped
1 Small Red Onion chopped
1 lb. Beef Sandwich Steak sliced very thinly then cut into 1 inch pieces
1 tsp. Salt Coarse Sea Salt
1/8 tsp. Cayenne Pepper
2 c. Chicken Bone Broth or Flavorful Chicken Broth
8 Swiss Chard Leaves chopped
8 Basil Leaves chopped
3 Striped Roma Tomatoes sliced
1 T. Flour
4 oz. Raw Sharp Cheddar Cheese grated
7 oz. Pasta cooked (about 4 cups)
1/4 c. Heavy Whipping Cream
1 c. Pea Shoots for garnish
4 T. Parmesan Cheese
Heat 1 tablespoon oil in a large Dutch Oven on medium heat. Add the leeks, garlic, Swiss chard stems, and onion. Sauté until the onions begin to soften.
Push the veggies to the side, add the remaining 1 tablespoon of oil, and then the beef. Season the beef with the salt and pepper. Sauté until brown.
Add the chicken bone broth and bring to a simmer. Cover and simmer 5 minutes, until meat is cooked through.
Add Swiss chard, basil, and tomatoes. Simmer uncovered for 5 minutes.
In a bowl, combine the flour and cheese tossing together with your hands. Add the cheese mixture to the pot stirring constantly until it is melted and incorporated.
Add the pasta and warm through. Add the heavy cream and warm through but do not boil.
Serve with pea shoots and parmesan cheese as a garnish.
|Striped roma tomatoes.|
|Swiss chard and fresh basil.|
|Swiss chard stems. Don't they look a lot like celery?|
|Browning the sandwich steak.|
|Going to add the cream.|
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