2 Lb Boneless beef chuck eye	1/4 Tsp Salt
-Roast	1/4 Tsp Pepper
2 Tbl Olive oil	1 Cup Red Burgundy wine
3 Large Onions	1 Cup Beef broth
4 Large Cloves garlic	1/2 Lb Mushrooms
1 Can (28 oz) tomatoes	1 Can (6 oz) pitted ripe olives
-And, Quartered	-Drained
5 Tbl parsley, Chopped	Hot noodles, Cooked
1 Tsp thyme leaves, Dried	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.