- Prep Time
- 15 mins
- Total Time
- 1 min
- Serves
- 8
Ingredients
- 1
- beef broth
- L
- 250
- dry red wine
- mL
- 1
- your choice dried mushrooms
- package
- 45
- canola oil
- mL
- 60
- all-purpose flour
- mL
- 5
- each: salt and pepper
- mL
- 900
- stewing beef cubes
- g
- 1
- large onion
- 3
- garlic
- cloves
- 30
- chopped fresh rosemary
- mL
- 5
- carrot(s)
- 2
- fresh mushrooms
- packages
- 125
- crumbled blue cheese
- mL
Directions
Step 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.
Step 2
Strain out mushrooms, reserving broth mixture; cool mushrooms slightly in a bowl and chop finely. Set aside.
Step 3
Heat 30 mL (2 tbsp.) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 2 mL (½ tsp.) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set beef and remaining flour aside.
Step 4
Add remaining oil to pan and sauté onion, garlic, rosemary, carrots, salt, and pepper; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and reserved dried mushrooms and brown for 5 minutes.
Step 5
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. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with blue cheese.
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