Categories: Soups/stews, Beef 
      Yield: 6 servings 
  
      2 lb Boneless beef chuck eye           1/4 ts Salt 
           -Roast, cut in 1 1/4" cubes       1/4 ts Pepper 
      2 tb Olive oil                           1 c  Red Burgundy wine 
      3 lg Onions,each cut in 8 pieces         1 c  Beef broth 
      4 lg Cloves garlic,crushed             1/2 lb Mushrooms,quartered 
      1 cn (28 oz) tomatoes, drained           1 cn (6 oz) pitted ripe olives, 
           -And quartered                           -Drained 
      5 tb Chopped parsley, divided                 Hot cooked noodles 
      1 ts Dried thyme leaves                       Parsley 
  
  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.