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Beef Ragout Country-style
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
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.
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