Prep 30 mins
Cook 2 hrs
Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups
- 1⁄2 cup dried porcini mushrooms
- 1 cup boiling water
- 1 1⁄4 lbs lean stewing beef, cut in 1 inch cubes
- 3⁄4 teaspoon salt, divided
- 2 tablespoons olive oil
- 1 cup white pearl onion
- 6 cups chopped cremini mushrooms
- 1 1⁄2 cups carrots (sliced 1/4 inch)
- 1 1⁄2 cups reduced-sodium fat-free beef broth
- 1⁄2 cup dry red wine
- 4 fresh thyme sprigs
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon water
- 2 teaspoons cornstarch
- 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.
We loved this. You really have to like mushrooms to enjoy this dish. It is packed full of them. I served it over spatzle. Made for "Top favorites of 2009" tag game. Thanks for posting. :)
This deserves 10 stars! I only changed one thing- used Vidalia onion instead of Pearl. I let it simmer all afternoon, and everyone was drooling over the aroma! My first time using cremini mushrooms, and a total success!
This was a test-run for a newly-acquired LeCreuset enameled cast-iron casserole, so it started on the stovetop and simmered in the oven. We used Cabernet Sauvignon for the red wine. and It came out fantastic! Rich in color and fork-tender, a good balance of flavors. We're finding we love cooking with Crimini mushrooms. Made for Zaar World Tour 5.