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    PrimaRecipes --> Soups/stews

    category: Soups/stews
    keywords: Beef
    servings: 6 servings
          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,
               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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