“I loved this flavorful soup when my sister made it and had to have the recipe. I think she got it the recipe from "The Big Book of Soups and Stews" . I am posting it here for safekeeping.”
READY IN:
1hr 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large dutch oven over medium high heat, warm oil.
  2. Add beef cubes and brown, about 3 minutes. Remove to a plate.
  3. Reduce heat to medium-low. Add butter and onions and toss until onions are slightly limp, 6-7 minutes.
  4. Add stock, Dijon mustard, wine, salt, and pepper.
  5. Return beef cubes to Dutch oven. Bring to a boil. Reduce heat to medium-low and simmer, covered, until meat is very tender, about 1 hour.
  6. Add mushrooms and simmer 30 minutes longer. Add parsley.
  7. Ladle into bowls and sprinkle with cheese.

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