BEEF RAGOUT COUNTRY-STYLE
2 pound boneless beef chuck eye roast, cut in 1 1/4-inch cubes
2 tablespoon olive oil
3 large onions, each cut in 8 pieces
4 large cloves garlic, crushed
1 (28 oz) can tomatoes, drained and quartered
5 tablespoon chopped fresh parsley, divided use (plus additional for garnish)
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup red Burgundy wine
1 cup beef broth
1/2 pound mushrooms, quartered
1 (6 oz) can pitted ripe olives, drained
hot cooked noodles (for serving)
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 2 tbsp. parsley.
Serve ragout with hot cooked noodles. Garnish with additional chopped fresh parsley.
Makes 4 to 6 servings
Adapted from unknown source |
