Beef Ragout Country-style Recipe

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Beef Ragout Country-Style

gayla smith


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2 lb
beef eye roast, cut into 1 1/4 inch cubes
2 Tbsp
olive oil
3 large
onions, cut into eighths
4 large
garlic cloves, crushed
28 oz
5 Tbsp
chopped parsley
1 tsp
1/4 tsp
1/4 tsp
1 c
burgundy wine
1 c
beef broth
1/2 lb
mushrooms, quartered
6 oz
olives, pitted and drained
cooked noodles or macaroni


1Drain tomatoes and quarter them.
2Trim excess fat from beef cubes.
3Brown cubes in hot oil in dutch oven over high heat (in 2 batches, if necessary).
4Add onions; brown lightly; add garlic.
5Stir in tomatoes, 3 tablespoons parsley, thyme, salt and pepper.
6Add wine and beef broth to just cover; bring to boil.
7Reduce heat; cover and simmer 1 hour.
8Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is tender.
9If desired, simmer, uncovered, last 10 minutes to reduce liquid.
10Add olives; heat through; stir in remaining parsley.
11Serve ragout with hot cooked noodles.
12Garnish with parsley. (Makes 4 to 6 servings)

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy