Ingredients
- 4 garlic (cloves)
- 3 onions
- 2 lb beef chuck eye (boneless)
- 28 oz tomatoes
- 1 c beef broth
- 1 c burgundy wine (red)
- 6 oz pitted ripe olives
- 1/2 lb mushrooms
- 2 tb olive oil
- 5 tb parsley (chopped)
- 1 ts thyme leaves (dried)
- 1/4 ts salt
- 1/4 ts pepper
-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.
