Beef with Mushroom Gravy

Think pot roast smothered in a savory mushroom gravy. Toss in some peas or carrots for a bit of color, serve over pasta, and call it dinner!

Beef with Mushroom Gravy

Ingredients

• 1 1/2 lbs cubed beef (for stew)
• 1 tbsp butter
• 2 cups mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 packet dry onion soup mix
• 14 oz fat free condensed mushroom soup
• 1 1/2 cup frozen peas
• 1/4 cup parsley, chopped

Season beef with salt and pepper.

In a large dutch oven, heat butter over medium high heat. Add the beef to the pot. Brown on all sides. Remove beef from the pot. Reduce the heat. Over medium heat, sautee the mushrooms. Deglazed the pan with the white wine. Cook for 2 to 3 minutes until the wine has evaporated. Add the broth, onion soup mix, and the condensed soup. Return the beef to the pot and cover. Simmer on low for two to 3 hours until the meat is tender and falls apart. 

Just before serving pull the beef into large chunks and add the peas. Cook for 2 to 3 minutes. 

Serve over cooked rice or egg noodles and top with parsley. 

Serves 6

Notes from the Chef

-I'm usually not a fan of cooking with condensed soups or mixes, but for a hands off type of meal, this fits the bill

-For something simpler, throw the beef, mushrooms, broth, soup mix and condensed soup in a slow cooker for several hours. Add the peas just before serving.