Vintner’s Stew

READY IN: 4hrs
Recipe by ratherbeswimmin

Best made a day ahead.

Top Review by Lavender Lynn

This is very good. I followed ingredients exactly. made for Cookbook Tag 2007

Ingredients Nutrition


  1. In a 5-quart Dutch oven, heat the oil over med-high heat.
  2. Sprinkle the beef with salt and pepper; brown the beef on all sides.
  3. Add in the onions; cook/stir with the beef for another 3 minutes.
  4. Deglaze the pan with the wine, scraping up any browned bits that may have stuck to the bottom of the pan.
  5. Add in the soup mix, mushroom soup, water, potatoes, and rosemary.
  6. Bring the stew to a simmer; decrease heat to low, cover, and simmer until the meat is tender, 2-3 hours.
  7. Melt the butter in a large sauté pan over high heat, add the mushrooms, cook/stirring, until they are golden brown.
  8. Add the mushrooms to the stew simmer another 15 minutes and serve.

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