Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 12 oz. 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 | ||
| ½ c. dry red wine | ||
| 1 ½ tsp. Hy-Vee Worcestershire sauce | ||
| 1 Hy-Vee bay leaf | ||
| ½ tsp. Hy-Vee thyme | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 6 (3/4-inch) slices French baguette, toasted | ||
| ½ c. finely shredded Gruyere or Swiss cheese (2 ounces) |
Directions
- 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.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 990mg
- Total Carbohydrates: 20g
- Protein: 17g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Fall 2009.