Beef Ragout Country-Style

Beef Ragout Country-style Recipe

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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

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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About Beef Ragout Country-Style

Course/Dish: Beef
Other Tag: Quick & Easy

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