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 ⓘ
Instructions
- 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 saute 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.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).