Add a teaspoon or two of ground, dried porcini mushrooms along with the broth and red wine to the the dish an extra layer of mushroom flavour. Meaty, earthy-tasting mushrooms, such as porcinior black trumpet, are ideal. Serve over egg noodles or rice.
Ingredients
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-
1/2 cup dried porcini mushrooms
-
1 tbsp water
-
1 1/4 pound lean beef stew meat cut into 1-inch cubes
-
3/4 tsp salt, table
-
1/2 tsp freshly ground black pepper
-
2 tbsp oil, olive, extra virgin
-
1 cup pearl onions
-
6 cup crimini mushrooms, chopped (about 1 pound)
-
1 1/2 cups carrots, sliced
-
1 1/2 cup beef broth, fat-free, less-salt
-
1/2 cup dry red wine
-
4 fresh thyme sprigs
-
3 garlic cloves, crushed
-
2 bay leaves
-
2 tsp cornstarch
Recipe Method
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.
2. Sprinkle
beef with 1/4 tsp.
salt and 1/4 tsp.
pepper. Heat oil in a
large Dutch oven over medium-high heat. Add half of
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 procedure with remaining
beef
3. Add onions to
pan;
saute 3 minutes or until lightly browned. Add cremini mushrooms and carrots;
saute 3 minutes or until mushrooms are tender. Add
beef, poricini mushrooms, porcini liquid, remaining 1/2 tsp.
salt, remaining 1/4 tsp.
pepper,
broth and next 4 ingredients (through bay leaves); bring to a boil. Cover,
reduce heat and
simmer 1 1/2 hours, or until
beef is tender. Uncover and cook 20 minutes, stirring occasionally.
4. Combine 1 T. water and
cornstarch in a small bowl. Add
cornstarch mixture to
pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard
thyme sprigs and bay leaves.
Yield: 4 servings (serving size: 1 1/4 cups)
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