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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 9 |
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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 Ingredients:
1 carton (32 ounces) beef broth |
1 ounce dried mixed mushrooms |
1/4 cup king arthur unbleached 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 |
additional ingredients: |
2 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked egg noodles, optional |
1/4 cup crumbled blue cheese |
Directions:
1. Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
2. Combine 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.
3. Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
4. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Bring stew to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Return to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.
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