Beef and Mushroom Stew With Blue Cheese
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 (900 ml) carton beef broth, 25% less sodium
- 1 cup dry red wine
- 1 (15 g) package dried mixed mushrooms
- 3 tablespoons canola oil, divided
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 lb lean stewing beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 5 teaspoons fresh rosemary leaves, chopped (plus more for garnish)
- 5 carrots, peeled and chopped
- 2 (454 g) packages whole mini bella mushrooms, trimmed and quartered
- 1⁄2 cup crumbled blue cheese
directions
- Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
- Heat 2 tablespoons oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 teaspoons each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside.
- Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 minutes.
- Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil.
- Reduce heat and simmer 1 hour, stirring occasionally until very tender. If serving right away, pour the stew into bowls, and garnish each with 1 tablespoon blue cheese and rosemary.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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