Vintner’s Stew

READY IN: 4hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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