Beef And Wild Mushroom Ragout

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.