Ingredients for Beef And Wild Mushroom Ragout
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- salt, to taste
- freshly ground black pepper, to taste
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 packet (1.5 oz) beef soup mix
- not used in recipe
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- not used in recipe
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 oz shiitake mushrooms, sliced
- 1 cup beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Wild Mushroom Ragout? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef And Wild Mushroom Ragout
- Heat 2 tablespoons of olive oil in a 5-quart Dutch oven over medium-high heat.
- Pat 2 lbs beef stew meat dry with paper towels and season generously with salt and pepper.
- Add the beef to the hot Dutch oven and brown on all sides, about 8-10 minutes. Remove beef from the pot and set aside.
- Add 1 large onion, chopped, to the Dutch oven and cook until softened, about 3-4 minutes.
- Add 8 oz cremini mushrooms and 4 oz shiitake mushrooms, sliced, and cook for another 3 minutes, stirring often.
- Stir in 1 packet (1.5 oz) of beef soup mix.
- Add 1 cup dry red wine, scraping up any browned bits from the bottom of the pan.
- Cook for 2-3 minutes, allowing the wine to reduce slightly.
- Add 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 2 sprigs fresh thyme, and 1 bay leaf.
- Return the beef to the Dutch oven.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is fork-tender, stirring occasionally.
- Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
22g
Fat
33g
Carbs
4g
