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.