Mushroombeef Stew

From Taste of Home Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal.—Nancy Latulippe, Simcoe, Ontario

• Ready In: 2 hrs 15 mins
• Serves: 9
• Yields: 9 cups

Ingredients

• 1 (32 ounce) carton beef broth
• 1  ounce  dried  mixed mushrooms
• 1⁄4 cup all-purpose flour
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  boneless beef chuck roast, cubed (2 pounds)
• 3  tablespoons canola oil
• 1  lb  whole baby portabella mushroom
• 5  medium carrots, chopped
• 1  large onion, chopped
• 3  garlic cloves, minced
• 3  teaspoons  minced fresh rosemary or 1  teaspoon dried rosemary, crushed

• ADDITIONAL INGREDIENTS

• 2  tablespoons cornstarch
• 2  tablespoons water
•  hot  cooked egg noodles (optional)
• 1⁄4 cup  crumbled blue cheese

Directions

1. In a large saucepan, bring broth and mushrooms to a boil. 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.
2. In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
3. In a Dutch oven, brown beef in oil in batches. 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.
4. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
5. To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. 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.