Beef Ragout Country-style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless beef chuck eye Roast, cut in 1 1/4" cubes
2 tbsp: Olive oil,
3 large: Onions, each cut in 8 pieces
4 large: Cloves garlic, crushed
1 can: , (28 oz) tomatoes, drained And quartered
5 tbsp: Chopped parsley, divided
1 tsp: Dried thyme leaves,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 cup: Red Burgundy wine,
1 cup: Beef broth,
1/2 lbs: Mushrooms, quartered
1 can: , (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.
Source from luhu.jp
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.
Source from luhu.jp