Wild Mushroom and Beef Stew

Wild Mushroom and Beef Stew
Photo by Randy Mayor

Ingredients

  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 5 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • Cooking spray
  • 2 pounds beef stew meat
  • 2 (8-ounce) packages presliced button mushrooms
  • + 9 more ingredients
    • 1 tablespoon canola oil, divided
    • 2 tablespoons chopped fresh flat-leaf parsley
    • ½ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • 1 teaspoon salt
    • 2 tablespoons all-purpose flour
    • 4 cups coarsely chopped red onion
    • ¼ cup tomato paste
    • 1 pound cremini mushrooms, sliced (about 10 cups)

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-hi...

View full recipe at My Recipes

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