Beef Braised With Red Wine And Mushrooms

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
• 5 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.