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 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.