Beef Ragout Country-Style

• 2 pounds beef chuck roast cut in 1 1/4 inch cubes
• 2 tablespoons olive oil
• 3 large onions each cut in 8 pieces
• 4 large garlic cloves, peeled and minced
• 28 ounces tomatoes, canned drained, quartered
• 5 tablespoons parsley leaves fresh chopped, divided
• 1 teaspoon thyme dried
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup red wine burgundy
• 1 cup beef stock
• 1/2 pound mushrooms quartered
• 6 ounces olives pitted, ripe, drained
• 1 x noodles hot cooked
• 1 x parsley leaves

1. Trim excess fat from beef cubes.
2. Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary).
3. Add onions; brown lightly; add garlic.
4. Stir in tomatoes, 3 tablespoon parsley, thyme, salt and pepper.
5. Add wine and beef broth to just cover; bring to boil.
6. Reduce heat; cover and simmer 1 hour.
7. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.
8. If desired, simmer, uncovered, last 10 minutes to reduce liquid.
9. Add olives; heat through; stir in remaining parsley.
10. Serve ragout with hot cooked noodles.
11. Garnish with parsley.
12. Makes 4 to 6 servings.

beef chuck, olive oil, onions, garlic, tomatoes, parsley, thyme, salt, black pepper, red wine burgundy, beef stock, mushrooms, olives, noodles, parsley

Taken from recipeland.com/recipe/v/beef-ragout-country-style-4875 (may not work)