Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Boneless beef chuck eye
Roast, cut in 1 1/4" cubes
2 tb Olive oil
3 lg Onions,each cut in 8 pieces
4 lg Cloves garlic,crushed
1 cn (28 oz) tomatoes, drained
And quartered
5 tb Chopped parsley, divided
1 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Pepper
1 c Red Burgundy wine
1 c Beef broth
1/2 lb Mushrooms,quartered
1 cn (6 oz) pitted ripe olives,
Drained
Hot cooked noodles
Parsley

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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