Beef Ragout with creamy Mushroom Pasta
Fuel your muscle growth with this hearty and healthy Beef Ragout with Creamy Mushroom Pasta! Packed with lean protein and wholesome carbs, this satisfying dish is perfect for post-workout recovery or a robust dinner. Simple to prepare, incredibly flavorful, and designed to support your fitness goals.
Preparation
1
Dice the lean beef into 1-inch (2.5 cm) cubes. Season generously with salt and black pepper.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
3
Reduce heat to medium. Add diced onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
4
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
5
Return the seared beef to the pot. Pour in the beef broth, add sliced mushrooms, dried thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 60-90 minutes, or until the beef is tender. Stir occasionally.
6
While the ragout simmers, cook the whole wheat pasta according to package instructions until al dente. Drain well.
7
Once the beef is tender, remove the bay leaf from the ragout. Stir in the light cooking cream and let it gently warm through for 2-3 minutes.
8
Serve the creamy beef and mushroom ragout generously over the cooked whole wheat pasta.
Nutrational Values per serving
107
kcal
10g
protein
10g
carbs
3g
fat