Wild Mushroom and Beef Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Roasted red onions give this stew a rich, almost smoky flavor. Make an extra batch of the tasty onions to use as a pizza or sandwich topping; refrigerate onions for up to four days. Ingredients:
5 cups water |
3 cups fat-free, less-sodium chicken broth |
1 cup dried porcini mushrooms (about 1 ounce) |
2 tablespoons all-purpose flour |
1 teaspoon salt |
2 garlic cloves, minced |
2 pounds beef stew meat |
1 tablespoon canola oil, divided |
cooking spray |
2 (8-ounce) packages presliced button mushrooms |
1 pound cremini mushrooms, sliced (about 10 cups) |
1/4 cup tomato paste |
4 cups coarsely chopped red onion |
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1/2 teaspoon freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Bring water and broth to a boil in a saucepan. Add porcini; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini; set aside.
2. Combine flour, salt, garlic, and beef, tossing well to coat. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of beef mixture; sauté 4 minutes or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining beef mixture. Wipe pan clean with a paper towel; coat with cooking spray. Add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
3. Preheat oven to 450°.
4. Combine remaining 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.
5. Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.
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