Ingredients
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1 1/4 pounds stewing beef (lean, cut in 1 inch cubes)
- 3/4 teaspoon salt, divided
- 2 tablespoons olive oil
- 1 cup pearl onions (white)
- 6 cups chopped cremini mushrooms
- 1 1/2 cups sliced carrots (sliced 1/4 inch)
- 1 1/2 cups reduced-sodium beef broth (fat-free)
- 1/2 cup dry red wine
- 4 fresh thyme sprigs
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon water
- 2 teaspoons cornstarch
How to Make
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Step 1: Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
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Step 2: Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
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Step 3: Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
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Step 4: Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
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Step 5: Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
We hope you enjoy this recipe!
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