All you need:
1 tbsp Grand Selections olive oil
12 ounces beef stew meat, cut into 1-inch cubes
2 tbsp Hy-Vee butter
2 large yellow onions, thinly sliced
1 c. sliced fresh cremini or white mushrooms
5 c. Hy-Vee beef broth
1/2 c. dry red wine
1 1/2 tsp Hy-Vee Worcestershire sauce
1 Hy-Vee bay leaf
1/2 tsp Hy-Vee thyme
1/4 tsp Hy-Vee black pepper
6 (3/4-inch) slices French baguette, toasted
1/2 c. finely shredded Gruyere or Swiss cheese (2 ounces)
All you do:
Heat olive oil in a 4-quart Dutch oven over medium-high heat.
Add beef cubes and cook about 5 minutes, stirring occasionally until beef is brown.
Remove beef from Dutch oven, reserving drippings, and set beef aside.
Add butter to reserved drippings and heat over medium-low heat. Add onions and cook, covered, for 5 minutes. Add mushrooms and cook, covered, another 5 minutes or until onions are golden, stirring occasionally.
Stir in beef, broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Discard bay leaf.
Meanwhile, place toasted baguette slices on baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 to 4 minutes or until cheese is light brown and bubbly.
Ladle soup into bowls. Top each serving with bread slice.
Daily nutritional values:
4% vitamin A
10% vitamin C
10% calcium
15% iron
Nutrition information per serving:
Calories: 320
Carbohydrate: 20g
Cholesterol: 55mg
Dietary Fiber: 2g
Fat: 16g
Protein: 17g
Saturated Fat: 7g
Sodium: 990mg
Sugar: 3g