Title: Beef Ragout Country-Style
Categories: Soup Beef
Yield: 6 Servings
| 2 | lb | Boneless beef chuck eye Roast, cut in 1 1/4" cubes |
| 2 | tb | Olive oil |
| 3 | lg | Onions,each cut in 8 pieces |
| 4 | lg | Cloves garlic,crushed |
| 1 | cn | (28 oz) tomatoes, drained And quartered |
| 5 | tb | Chopped parsley, divided |
| 1 | ts | Dried thyme leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Red Burgundy wine |
| 1 | c | Beef broth |
| 1/2 | lb | Mushrooms,quartered |
| 1 | cn | (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 1 1/2 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.