Beef Ragout Country-Style

Recipe Cuisine: Soups/stews
Recipe Category: Soups/stews
Recipe Serves: 6

Recipes Ingredients:

2 lb Boneless Beef chuck eye
1/4 ts Salt
-Roast, cut in 1 1/4" cubes 1/4
ts Pepper
2 tb Olive oil
1 c Red Burgundy wine
3 lg Onions,each cut in 8 pieces
1 c Beef broth
4 lg Cloves garlic,crushed
1/2 lb Mushrooms,quartered
1 cn (28 oz) tomatoes, drained
1 cn (6 oz) pitted ripe olives,
-And quartered
-Drained
5 tb Chopped parsley, divided
Hot cooked noodles
1 ts Dried thyme leaves
Parsley

Recipe Instructions:

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.