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water chicken broth porcini mushrooms flour salt garlic beef stew meat canola oil cooking spray button mushrooms mushrooms tomato paste red onion rosemary freshly ground black pepper flat leaf
Viewed: 2 - Published at: 3 years agoIngredients
- 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
Method
- 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.
- 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; saute 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.
- Preheat oven to 450°.
- 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.
- 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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