Beef And Wild Mushroom Ragout Recipe

Ingredients for Beef And Wild Mushroom Ragout

• Olive Oil
• Beef Round Steak
• Salt
• Pepper
• 1 large onion, chopped
• Cremini Mushroom
• Tomato Beef Soup Mix
• Onion Soup Mix
• Red Wine
• Tomatoes With Juice
• 1 cup beef broth
• Dried Thyme
• 1 bay leaf

How to Make Beef And Wild Mushroom Ragout

1. Heat 2 tablespoons of olive oil in a 5-quart Dutch oven over medium-high heat.
2. Pat 2 lbs beef stew meat dry with paper towels and season generously with salt and pepper.
3. 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.
4. Add 1 large onion, chopped, to the Dutch oven and cook until softened, about 3-4 minutes.
5. Add 8 oz cremini mushrooms and 4 oz shiitake mushrooms, sliced, and cook for another 3 minutes, stirring often.
6. Stir in 1 packet (1.5 oz) of beef soup mix.
7. Add 1 cup dry red wine, scraping up any browned bits from the bottom of the pan.
8. Cook for 2-3 minutes, allowing the wine to reduce slightly.
9. Add 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 2 sprigs fresh thyme, and 1 bay leaf.
10. Return the beef to the Dutch oven.
11. 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.
12. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.