BEEF RAGOUT COUNTRY-STYLE

07.11.2008 | Author: Cook | Posted in Pasta
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BEEF RAGOUT COUNTRY-STYLE


Servings: 6
Ingredients: 

  • 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.

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