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Beef Ragout Country-style

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      Title: BEEF RAGOUT COUNTRY-STYLE
 Categories: Soups/stews, 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.
 
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