Randy Mayor
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 450°.
Step 4
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.
Step 5
Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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