*  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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