Shelly's Recipe

BEEF RAGOUT

Category: Casseroles - Beef

2 (1) lb round steaks, 3/4 inch thick
3 tsp dried thyme leaves
1 tsp salt
1/2 tsp pepper
4 tbsp oil
2 large onion, cut into wedges
4 clove garlic, minced
2 (13 3/4 oz) can beef broth
1 cup dry red wine
8 medium carrots, thinly sliced
4 cups sliced mushrooms
Cooked noodles
Chopped parsley

Cut beef into 1 inch pieces; cut each in half. Combine seasonings and sprinkle evenly over beef. Brown beef in oil in a skillet over medium-high heat. Stir in onion and garlic and continue cooking 1-2 minutes. Add liquids. Reduce heat, cover tightly and simmer 1 1/4 hours. Stir in carrots and mushrooms. Continue cooking, uncovered, 40-45 minutes or until carrots are tender and sauce slightly thickens. Serve over noodles. Garnish with parsley. Serves 6