Beef Ragout Country-style with Burgundy - serves 4

2 lb boneless beef chuck eye roast, cut in 1 1/4" cubes
2 tbsp olive oil
3 lg onions,each cut in 8 pieces
4 lg cloves garlic,crushed
1 can (28 oz) tomatoes, drained and quartered
5 tbsp 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. 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.