Beef ragout country-style
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.