Ingredients
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1/2 cup dried porcini mushrooms
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1 cup boiling water
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1 1/4 lbs lean stewing beef, cut in 1 inch cubes
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3/4 teaspoon salt, divided
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2 tablespoons olive oil
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6 cups chopped cremini mushrooms
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1 1/2 cups carrots (sliced 1/4 inch)
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1 1/2 cups reduced-sodium fat-free beef broth
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1/2 cup dry red wine
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4 fresh thyme sprigs
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3 garlic cloves, crushed
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2 bay leaves
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1 teaspoon water
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2 teaspoons cornstarch
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1 cup white pearl onion
Instructions
- 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.
- 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.
- 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.
- Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
- 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.