Total Time
4hrs
Prep 45 mins
Cook 3 hrs 15 mins

Best made a day ahead.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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

5 5

I fixed this for dinner for my family and they absolutely loved it!