Beef Ragout Country Style Recipe

• 2 lb Boneless beef chuck eye Roast, cut in 1 1/4" cubes
• 2 Tbsp. Extra virgin olive oil
• 3 lrg Onions,each cut in 8 pcs
• 4 lrg Cloves garlic,crushed
• 1 can (28 ounce) tomatoes, liquid removed And quartered
• 5 Tbsp. Minced parsley, divided
• 1 tsp Dry thyme leaves
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 c. Red Burgundy wine
• 1 c. Beef broth
• 1/2 lb Mushrooms,quartered
• 1 can (6 ounce) pitted ripe olives, Liquid removed Warm cooked noodles Parsley

1. Trim excess fat from beef cubes.Brown cubes in warm oil in Dutch oven over high heat(in 2 batches,if necessary).Add in onions;brown lightly;add in garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add in wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour.
2. Add in mushrooms;cover and simmer 1 to 1 1/2 hrs or possibly till beef is tender.If you like,simmer,uncovered,last 10 min to reduce liquid.
3. Add in olives;heat through;stir in remaining parsley.Serve ragout with warm cooked noodles.Garnish with parsley.Makes 4 to 6 servings.

beef chuck, extra virgin olive oil, onions, garlic, tomatoes, parsley, thyme, salt, pepper, red burgundy wine, beef broth, mushrooms, olives

Taken from cookeatshare.com/recipes/beef-ragout-country-style-82207 (may not work)