Country Beef Ragout

2 lb boneless beef chuck eye roast, cut in 1 1/4 inch cubes
2 Tbs olive oil
3 large onions; each cut in 8 pieces
4 large cloves garlic; crushed
1 can (28 oz) tomatoes; drained and quartered
5 Tbs chopped parsley; divided
1 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp pepper
1 cup red burgundy wine
1 cup beef broth
1/2 lb mushrooms; quartered
1 can (6 oz) pitted ripe olives; drained
Hot cooked noodles
Parsley

Trim excess fat from beef cubes and 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 Tbs 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.

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