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| Home -> [Beef, Soups & Stews] -> [Beef ragout country-style Recipe] |
Beef ragout country-style
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Boneless beef chuck eye | | | Roast, cut in 1 ? 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
| lbs | Mushrooms, quartered | | 1
| can | (6 oz) pitted ripe olives | | | Drained | | | Hot cooked noodles | | | Parsley |
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Procedures:
| 1 | 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. | | 2 | Add mushrooms;cover and simmer 1 to 1 ?hours or until beef is tender.if desired,simmer,uncovered,last 10 minutes to reduce liquid. | | 3 | 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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