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Beef Ragout Country Style

Ingredients

4 lb	1.8 kg	Boneless beef chuck or round
50 mL	1/4 c	olive oil
6	6	large onions, cut into wedges
8	8	large garlic cloves, crushed
56 oz	1.6 L	canned tomatoes
2 tsp	10 mL	thyme, dried leaves
1/2 tsp	2 mL	salt and pepper, each
2/3 c	150 mL	chopped parsley, divided
2 c	500 mL	burgundy wine
2 c	500 mL	beef broth
1 lb	500 g	mushrooms, quartered
1 (6 oz) can	1 (175 mL) can	black olives, pitted and drained
		hot cooked noodles

Instructions

Beef cubes should be 1 1/2" (4 cm) and trimmed of excess fat. Brown cubes in hot oil over high heat. Add onions and brown lightly; add garlic. Drain and quarter the tomatoes. Stir tomatoes, thyme, salt, pepper and 1/2 of parsley into beef mixture. Add wine and beef broth, cover; bring to a boil. Reduce heat, cover and simmer 1 hour. Add mushrooms; cover and simmer 1-1 1/2 hours, or until beef is tender. If necessary, uncover for the last 10 minutes to reduce liquid. Cut olives in half and add. Heat through, stir in remaining parsley. Serve on hot noodles and garnish.

SERVINGS: 12