Beef Braised With Red Wine And Mushrooms

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 cup boiling water
• 1 1/4 lbs lean stewing beef, cut into 1-inch cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 tablespoons olive oil
• 1 cup pearl onion (about 16)
• 6 cups cremini mushrooms, chopped (about 1 pound)
• 2 large carrots
• 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 tablespoon 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 1/4 teaspoon salt and 1/4 teaspoon pepper. heat oil in a large dutch oven over medium-high heat. add half of beef to pan; sauté 5 minutes or until lightly browned on all sides. remove beef from pan with a slotted spoon; place in a bowl. repeat procedure with remaining beef.
• 3 add onions to pan; sauté 3 minutes or until lightly browned. add cremini mushrooms and carrot; sauté 3 minutes or until mushrooms are tender. add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil.
• 4 cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.
• 5 uncover and cook 20 minutes, stirring occasionally.
• 6 combine 1 tablespoon water and cornstarch in a small bowl. add cornstarch mixture to pan; bring to a boil. cook 1 minute or until liquid thickens. discard thyme sprigs and bay leaves.