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 tablespoons 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)
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