beef ragout country-style
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Ingredients For beef ragout country-style
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2 lbbeef eye roast, cut into 1 1/4 inch cubes
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2 Tbspolive oil
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3 lgonions, cut into eighths
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4 lggarlic cloves, crushed
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28 oztomatoes
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5 Tbspchopped parsley
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1 tspthyme
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1/4 tspsalt
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1/4 tsppepper
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1 cburgundy wine
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1 cbeef broth
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1/2 lbmushrooms, quartered
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6 ozolives, pitted and drained
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cooked noodles or macaroni
How To Make beef ragout country-style
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1Drain tomatoes and quarter them.
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2Trim excess fat from beef cubes.
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3Brown cubes in hot oil in dutch oven over high heat (in 2 batches, if necessary).
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4Add onions; brown lightly; add garlic.
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5Stir in tomatoes, 3 tablespoons parsley, thyme, salt and pepper.
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6Add wine and beef broth to just cover; bring to boil.
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7Reduce heat; cover and simmer 1 hour.
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8Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is tender.
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9If desired, simmer, uncovered, last 10 minutes to reduce liquid.
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10Add olives; heat through; stir in remaining parsley.
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11Serve ragout with hot cooked noodles.
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12Garnish with parsley. (Makes 4 to 6 servings)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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