Beef and Wild Mushroom Ragout

May serve with garlic-herb mashed potatoes

• Ready In: 3 hrs 45 mins
• 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 1/4ounce) envelope  lipton beefy  onion soup mix
• 1  cup red wine (Merlot, Cabernet, or Chianti)
• 1 (14 1/2ounce) 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.