Beef And Mushroom Stew With Blue Cheese

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (900 ml) carton beef broth, 25% less sodium
• 1 cup dry red wine
• 1 (15 g) package dried mixed mushrooms
• 3 tablespoons canola oil, divided
• 1/4 cup all-purpose flour
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 lb lean stewing beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 5 teaspoons fresh rosemary leaves, chopped (plus more for garnish)
• 5 carrots, peeled and chopped
• 2 (454 g) packages whole mini bella mushrooms, trimmed and quartered
• 1/2 cup crumbled blue cheese

Recipe

• 1 heat broth and wine in a saucepan set over medium heat until simmering. add dried mushrooms; cover and let stand off heat for 10 minutes. strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.
• 2 heat 2 tablespoons oil in an ovenproof pan set over medium-high heat. on a plate, combine flour and 1/2 teaspoons each salt and pepper. toss beef in flour mixture and brown evenly in hot oil, working in batches. remove from pan and set aside.
• 3 add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 minutes or until vegetables are softened. add fresh and dried mushrooms and brown for 5 minutes.
• 4 return beef to pan along with any leftover flour. stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil.
• 5 reduce heat and simmer 1 hour, stirring occasionally until very tender. if serving right away, pour the stew into bowls, and garnish each with 1 tablespoon blue cheese and rosemary.