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  Recipe Home » Soups » Beef Ragout Country-Style
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  Beef Ragout Country-Style
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 213
Ingredients:
2 lb Boneless beef chuck eye Roast, cut in 1 1/4" cubes
2 tbsp Olive oil
3 large Onions,each cut in 8 pieces
4 large Cloves garlic,crushed
1 can (28 oz) tomatoes, drained And quartered
5 tbsp Chopped parsley, divided
1 tsp Dried thyme leaves
1/4 tsp Salt
1/4 tsp Pepper
1 cup Red Burgundy wine
1 cup Beef broth
1/2 lb Mushrooms,quartered
1 can (6 oz) pitted ripe olives, Drained
Hot cooked noodles
Parsley
Instructions:
Trim excess fat from beef cubes.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 tbsp.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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