beef ragout country-style

Ingredients For beef ragout country-style

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

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)

Categories & Tags for Beef Ragout Country-Style:

ADVERTISEMENT