Wild Mushroom and Beef Stew

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.

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.