Beef and Wild Mushroom Ragout
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
8
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
- Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
- Add the beef to the pan; brown on all sides.
- Stir in the onions; cook/stir until they are softened, 3-4 minutes.
- Add in the mushrooms; cook another 3 minutes, stirring often.
- Add in soup mixes; stir to blend.
- Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
- Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
- Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
- Taste the sauce, adding additional salt and pepper if needed.
- Remove bay leaf before serving.
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