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BEEF RAGOUT COUNTRY-STYLE

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lb Boneless beef chuck eye -Roast, cut in 

    2. 1 

    3. 1/4' cubes

    4. 2 tb Olive oil

    5. 3 lg Onions,each cut in 

    6. 8 pieces

    7. 4 lg Cloves garlic,crushed

    8. 1 cn (28 oz) tomatoes, drained -And quartered

    9. 5 tb Chopped parsley, divided

    10. 1 ts Dried thyme leaves

    11. 1/4 ts Salt

    12. 1/4 ts Pepper

    13. 1 c Red Burgundy wine

    14. 1 c Beef broth

    15. 1/2 lb Mushrooms,quartered

    16. 1 cn (6 oz) pitted ripe olives, -Drained Hot cooked noodles Parsley

    Instructions Jump to Ingredients ↑

    1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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