| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups/stews, Beef |
6 |
Servings |
INGREDIENTS
| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A family altar can alter a family.”