Beef and Wild Mushroom Ragout

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READY IN: 3hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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