Beef Ragout Country-Style

Directions

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 tablespoon 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 1½ 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.