Mushroom Beef Stew

By á-25087

Ingredients

• 1 carton (32 ounces) beef broth
• 1 ounce dried mixed mushrooms
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast (2 pounds), cubed
• 3 tablespoons canola oil
• 1 pound whole baby portobello mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked egg noodles, optional
• 1/4 cup crumbled blue cheese

Preparation

Step 1

Bring broth and dried mushrooms to a boil in a large saucepan. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.

Combine the flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.

Brown beef in oil in batches in a Dutch oven. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.

Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender.

Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese