beef ragout country-style

How To Make beef ragout country-style

• 1

  Drain tomatoes and quarter them.
• 2

  Trim excess fat from beef cubes.
• 3

  Brown cubes in hot oil in dutch oven over high heat (in 2 batches, if necessary).
• 4

  Add onions; brown lightly; add garlic.
• 5

  Stir in tomatoes, 3 tablespoons parsley, thyme, salt and pepper.
• 6

  Add wine and beef broth to just cover; bring to boil.
• 7

  Reduce heat; cover and simmer 1 hour.
• 8

  Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is tender.
• 9

  If desired, simmer, uncovered, last 10 minutes to reduce liquid.
• 10

  Add olives; heat through; stir in remaining parsley.
• 11

  Serve ragout with hot cooked noodles.
• 12

  Garnish with parsley. (Makes 4 to 6 servings)
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