Ingredients: 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 Directions:1. Trim excess fat from beef cubes. Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary). 2. 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. 3. 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. |