Beef Ragout Country-Style
| Yield: | 6 Servings |
| Categories: | Beef, Soups |
| 2 | lb | Boneless beef chuck eye Roast, cut in 1 1/4" cubes |
| 2 | tb | Olive oil |
| 3 | lg | Onions,each cut in 8 pieces |
| 4 | lg | Cloves garlic,crushed |
| 1 | cn | (28 oz) tomatoes, drained And quartered |
| 5 | tb | Chopped parsley, divided |
| 1 | ts | Dried thyme leaves |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Red Burgundy wine |
| 1 | c | Beef broth |
| 1/2 | lb | Mushrooms,quartered |
| 1 | cn | (6 oz) pitted ripe olives, Drained |
| Hot cooked noodles | ||
| Parsley |
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