Vintner’S Stew

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

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 saute 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.

olive oil, beef chuck, salt, black pepper, white pearl onions, red wine, onion soup mix, condensed golden mushroom soup, water, tiny new potatoes, rosemary, butter, mushroom

Taken from www.food.com/recipe/vintner-s-stew-219550 (may not work)