Beef
Ragout
Country-style
with
Burgundy
-
serves
4
2
lb
boneless
beef
chuck
eye
roast,
cut
in
1
1/4"
cubes
2
tbsp
olive
oil
3
lg
onions,each
cut
in
8
pieces
4
lg
cloves
garlic,crushed
1
can
(28
oz)
tomatoes,
drained
and
quartered
5
tbsp
chopped
parsley,
divided
1
tsp
dried
thyme
leaves
1/4
tsp
salt
1/4
tsp
pepper
1
cup
Red
Burgundy
wine
1
cup
beef
broth
1/2
lb
mushrooms,quartered
1
can
(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.
Submitted By (Miki)
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