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Beef and Wild Mushroom Ragout

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“May serve with garlic-herb mashed potatoes”
READY IN:
3hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a 5-quart Dutch oven; dry the beef with paper towels and sprinkle with salt and pepper.
  2. Add the beef to the pan; brown on all sides.
  3. Stir in the onions; cook/stir until they are softened, 3-4 minutes.
  4. Add in the mushrooms; cook another 3 minutes, stirring often.
  5. Add in soup mixes; stir to blend.
  6. Add in the wine, stirring up any browned bits on the bottom of the pan; cook 2-3 minutes.
  7. Add in the tomatoes, water, thyme, and bay leaf; bring to a boil.
  8. Decrease heat to low and simmer the stew, covered, stirring occasionally, until the meat is tender, 2-3 hours.
  9. Taste the sauce, adding additional salt and pepper if needed.
  10. Remove bay leaf before serving.

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