BEEF RAGOUT

1 lb beef bottom round steak, with bone, cut 1-inch thick
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1 large onion, cut into wedges
2 cloves garlic, crushed
1 (13 3/4 oz) can ready-to-serve beef broth
1/2 cup dry red wine (or water)
4 medium carrots, thinly sliced
2 cups fresh mushrooms, sliced
1 1/2 cups hot, cooked noodles (for serving)
1 tbsp chopped fresh parsley (optional garnish)

Cut steak into 1-inch pieces; cut each in half. Reserve bone.

Combine thyme, salt and pepper; sprinkle evenly over beef. Brown beef in hot oil in large skillet over medium-high heat.

Stir in onion and garlic; continue cooking 1 to 2 minutes.

Add broth, wine (or water) and steak bone. Reduce heat; cover tightly and simmer 1 1/4 hours.

Stir in carrots and mushrooms; continue cooking, uncovered, 40 to 45 minutes, or until carrots are tender and sauce thickens slightly. Discard bone.

Serve over hot, cooked noodles. Garnish with parsley, as desired.

Servings: 4
Adapted from source: Salt Lake Tribune, March 31, 1993