Beef Ragout Country

Ingredients

900 gr beef chuck eye
30 ml olive oil
3 onions
4 garlic
525 gr tomatoes
8 gr parsley
2 gr thyme leaves
1 gr salt
1 gr pepper
240 ml burgundy wine
240 ml beef broth
80 gr mushrooms
95 gr pitted ripe olives

Instructions

-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 tablespoon.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 1.5 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.