Beef ragout country-style

Yield: 6 servings

Measure Ingredient
2 pounds Boneless beef chuck eye
Roast, cut in 1 1/4" cubes
2 tablespoons Olive oil
3 larges Onions,each cut in 8 pieces
4 larges Cloves garlic,crushed
1 can (28 oz) tomatoes, drained
And quartered
5 tablespoons Chopped parsley, divided
1 teaspoon Dried thyme leaves
¼ teaspoon Salt
¼ teaspoon Pepper
1 cup Red Burgundy wine
1 cup Beef broth
½ pounds Mushrooms,quartered
1 can (6 oz) pitted ripe olives,
Drained
Hot cooked noodles
Parsley

Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add mushrooms;cover and simmer 1 to 1½ hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley.Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings.

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