Side Pannel
Beef Ragout Country-Style
Ingredients List
- 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
Directions
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.
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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