Mom's Beef Ragout

This recipe was adapted from an old recipe of my Mother's that I found in her recipe box. While she made a gravy from scratch, I've added the shortcut of using premade gravy. I usually use the fat free Savory flavor just to save on a few calories also.

1 pound stew meat or round steak cut in 1 inch chunks

2 jars beef gravy

1 can peas or 2 cups frozen

1/2 envelope onion soup mix

1/4 cup red wine

Brown meat in large skillet. Add gravy, peas, soup mix and wine. Cover and heat 5 minutes. Be sure gravy covers all food in pan.


1 1/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup milk

Mix together dry ingredients. Add egg and milk and stir until dry ingredients are just dampened. Drop by teaspoons on top of boiling stew. Cover. Boil without lifting cover for 12 to 15 minutes.