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Ingredients
- 2 lb Boneless beef chuck eye Roast, cut in 1 1/4" cubes
- 2 Tbsp. Extra virgin olive oil
- 3 lrg Onions,each cut in 8 pcs
- 4 lrg Cloves garlic,crushed
- 1 can (28 ounce) tomatoes, liquid removed And quartered
- 5 Tbsp. Minced parsley, divided
- 1 tsp Dry thyme leaves
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 c. Red Burgundy wine
- 1 c. Beef broth
- 1/2 lb Mushrooms,quartered
- 1 can (6 ounce) pitted ripe olives, Liquid removed
- Â Â Warm cooked noodles
- Â Â Parsley
Directions
- Trim excess fat from beef cubes.Brown cubes in warm oil in Dutch oven over high heat(in 2 batches,if necessary).Add in onions;brown lightly;add in garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add in wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add in mushrooms;cover and simmer 1 to 1 1/2 hrs or possibly till beef is tender.If you like,simmer,uncovered,last 10 min to reduce liquid. Add in olives;heat through;stir in remaining parsley.Serve ragout with warm cooked noodles.Garnish with parsley.Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 286 | 80% |
| Total Fat 31.86g | 40% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 280mg | 12% |
| Potassium 317mg | 9% |
| Total Carbs 10.61g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.25g | 3% |
| Protein 2.72g | 4% |
