Vintner’s Stew

Total Time: 4 hrs Preparation Time: 45 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 lbs beef chuck, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 ounces 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

Recipe

• 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.