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Receta Beef Ragout Country Style
by Global Cookbook

Beef Ragout Country Style
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Ingredientes

  • 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 Warm cooked noodles Parsley

Direcciones

  1. 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.