Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
Combine 1/2 cup boiling water and mushrooms; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet; bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker; cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
3 More Ways with Dried Porcini Mushrooms
Rehydrate mushrooms with boiling water; use soaking liquid and mushrooms to flavor risotto.
Enrich soups and stews with soaking liquid and mushrooms.
Use soaking liquid and mushrooms as the base for pasta sauce.
Found this recipe as one of the top recipes of the year in Cooking Light Magazine so I saved it. I had to buy a slow cooker to make it. It was delicious. I definitely would make it again. It had different flavors than a regular beef stew.
At first I was like there is no way this will be a good as it looked in the picture. I was also a little afraid that my kids 21 & 12 would even try this. Letting it simmer in my slow cooker was the key. The aroma was wonderful and my kids could not wait to try it. What a success!! This will become a winter staple for our family.
This was a fabulous dish! I did it in a 3 qt. crockpot and it still worked well. I will mix the ingredients more at the beginning rather than leaving the meat all on the bottom of the pot. I didn't finish it with the cornstarch and served it over medium egg noodles - my company loved it and I will definitely make it again! It is some work on the front end but well worth the effort - the house smelled good all night long!
I was skeptical that this recipe would as good as promised.
WOW DELICIOUS !
I can't wait to make it again and ............it's summer !
I added zuccinni and double the broth and wine ( thickened with soup flour)
This is probably the best Cooking Light recipe Ive ever made !