Vintner’s Stew

Best made a day ahead.

• Ready In: 4 hrs
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  lbs beef chuck, cut into 1-inch pieces
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 6  ounces  white pearl onions, peeled
• 1  cup red wine (Merlot)
• 1 (1 ounce) envelope  Lipton Onion Soup Mix
• 1 (10 3/4ounce) can  condensed golden mushroom soup
• 1  cup water
• 1  lb tiny new potatoes, cut in half
• 2  teaspoons dried rosemary
• 1  tablespoon butter
• 1  lb mushroom

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.