*  Exported from  MasterCook  *
 
                         BEEF RAGOUT COUNTRY-STYLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
 
   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.
  
 
 
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