Beef Ragout Country Style

Serves:

Ingredients:

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

Method:

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.