Beef Braised with Red Wine and Mushrooms

Beef Braised with Red Wine and Mushrooms
Photo by Randy Mayor

Ingredients

  • 2 tablespoons olive oil
  • 1 ¼ pounds lean beef stew meat, cut into 1-inch cubes
  • ¾ teaspoon salt, divided
  • 1 cup boiling water
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 1 ½ cups (1/4-inch) slices carrot (about 2 large)
  • 1 ½ cups fat-free, less-sodium beef broth
  • + 9 more ingredients
    • ½ cup dry red wine
    • 1 tablespoon water
    • ½ teaspoon freshly ground black pepper, divided
    • 4 thyme sprigs
    • 3 garlic cloves, crushed
    • 2 bay leaves
    • 2 teaspoons cornstarch
    • 6 cups chopped cremini mushrooms (about 1 pound)
    • 1 cup pearl onions (about 16)

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. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Ad...

View full recipe at My Recipes

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