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Beef Ragout Country-Style

  • 6servings
  • 180minutes
  • 640calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds beef chuck roast cut in

  2. 1 1/4 inch cubes

  3. 2 tablespoons olive oil

  4. 3 large onions each cut in

  5. 8 pieces

  6. 4 large garlic cloves, peeled and minced

  7. 28 ounces tomatoes, canned drained, quartered

  8. 5 tablespoons parsley leaves fresh chopped, divided

  9. 1 teaspoon thyme leaves dried

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon black pepper

  12. 1 cup red wine burgundy

  13. 1 cup beef broth

  14. 1/2 pound mushrooms quartered

  15. 6 ounces olives pitted, ripe, drained

  16. 1 x noodles hot cooked

  17. 1 x parsley leaves*

Instructions Jump to Ingredients ↑

  1. Trim excess fat from beef cubes.

  2. Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary).

  3. Add onions; brown lightly; add garlic.

  4. Stir in tomatoes,3 tbsp. parsley, thyme, salt and pepper. Add wine and beef broth to just cover; bring to boil.

  5. Reduce heat; cover and simmer 1 hour.

  6. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.

  7. If desired,simmer, uncovered, last 10 minutes to reduce liquid.

  8. Add olives; heat through; stir in remaining parsley.

  9. Serve ragout with hot cooked noodles.

  10. Garnish with parsley.

  11. Makes 4 to 6 servings.

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