beef ragout country-style

Name: Beef Ragout Country-Style
Ingredients: 2 pound(s) beef eye roast, cut into 1 1/4 inch cubes; 2 tablespoon(s) olive oil; 3 large onions, cut into eighths; 4 large garlic cloves, crushed; 28 ounce(s) tomatoes; 5 tablespoon(s) chopped parsley; 1 teaspoon(s) thyme; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 cup(s) burgundy wine; 1 cup(s) beef broth; 1/2 pound(s) mushrooms, quartered; 6 ounce(s) olives, pitted and drained; - cooked noodles or macaroni

30 Pinches

gayla smith

lubbock, TX

Updated on Oct 2, 2011

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Ingredients

2 pounds beef eye roast, cut into 1 1/4 inch cubes
2 tablespoons olive oil
3 large onions, cut into eighths
4 large garlic cloves, crushed
28 ounces tomatoes
5 tablespoons chopped parsley
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup burgundy wine
1 cup beef broth
1/2 pound mushrooms, quartered
6 ounces olives, pitted and drained
- cooked noodles or macaroni

How To Make beef ragout country-style

Step 1

Drain tomatoes and quarter them.

Step 2

Trim excess fat from beef cubes.
Step 3

Brown cubes in hot oil in dutch oven over high heat (in 2 batches, if necessary).
Step 4

Add onions; brown lightly; add garlic.
Step 5

Stir in tomatoes, 3 tablespoons parsley, thyme, salt and pepper.
Step 6

Add wine and beef broth to just cover; bring to boil.
Step 7

Reduce heat; cover and simmer 1 hour.
Step 8

Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is tender.
Step 9

If desired, simmer, uncovered, last 10 minutes to reduce liquid.
Step 10

Add olives; heat through; stir in remaining parsley.
Step 11

Serve ragout with hot cooked noodles.
Step 12

Garnish with parsley. (Makes 4 to 6 servings)
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