Beef and Wild Mushroom Ragout |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 8 |
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May serve with garlic-herb mashed potatoes Ingredients:
2 tablespoons olive oil |
3 lbs beef round steak, cut into 1-inch cubes |
1 teaspoon salt |
1/2 teaspoon pepper |
2 large onions, thinly sliced and separated into rings |
1 lb cremini mushroom, sliced |
1 (2 ounce) envelope knorr tomato beef soup mix |
1 (1 1/4 ounce) envelope lipton beefy onion soup mix |
1 cup red wine (merlot, cabernet, or chianti) |
1 (14 1/2 ounce) can chopped tomatoes with juice |
2 cups water |
1 1/2 teaspoons dried thyme |
1 bay leaf |
Directions:
1. Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
2. Add the beef to the pan; brown on all sides.
3. Stir in the onions; cook/stir until they are softened, 3-4 minutes.
4. Add in the mushrooms; cook another 3 minutes, stirring often.
5. Add in soup mixes; stir to blend.
6. Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
7. Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
8. Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
9. Taste the sauce, adding additional salt and pepper if needed.
10. Remove bay leaf before serving.
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