Roasted red onions give this stew a rich, almost smoky flavor. Make an extra batch of the tasty onions to use as a pizza or sandwich topping; refrigerate onions for up to four days.
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
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
How to Make It
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; sauté 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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I thought this was really good! I did add crushed red pepper as one reviewer suggested (one of my favorites). At first I thought it was a little thin as well, but then I realized that I was really able to taste the different mushrooms and I loved that.
I made this tonight. Used a dried mushroom mix of portobello, shitake, and morels. Used only one 8 oz. container of sliced brown mushrooms. Added 5 beef bullion cubes. Cooked it in the oven for 3 hours in an All-Clad dutch oven at 350 degrees. This was very good, and made a nice gravy. Served it over steamed white rice. I will make this again.
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