Vintner’S Stew

Name: Vintner’S Stew
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 3/4 ounce) 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

13 ingredients

8 steps

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 3/4 ounce) 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 saute 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.