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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