Mushroom Beef Stew (freezer instructions included)

Mushroom Beef Stew RecipeMushroom

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Mushroom Beef Stew (from Taste of Home magazine, with my revisions)

Ingredients

• 1 carton (32 ounces) beef broth
• 1 ounce dried mixed mushrooms (If you can't find these, triple your fresh mushrooms and skip first step)
  
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast (2 pounds), cubed
• 3 tablespoons canola oil
• 1 pound whole baby portobello mushrooms (use portobello, baby portobello, or whaterv is your favorite, Mushrooms are but, include portabello in the mix. If you use large portobello mushrooms, leave them in large chunks)
  
• 5 medium carrots, chunkily chopped
  
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 
  ADDITIONAL INGREDIENTS:
• 2 tablespoons cornstarch
• 2 tablespoons water
• Hot cooked egg noodles, optional
• 1/4 cup crumbled blue cheese

Directions

• In a large saucepan, bring broth and mushrooms to a boil. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. (skip this step if you don't have dehydrated mushrooms and add them all in when it calls for the portobello) Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
• In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
• In a Dutch oven, brown beef in oil in batches. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.(If you need it to thicken a little more, use about a cup of hot liquid with a few tablespoons of cornstarch to make a slurry, then add back to the pot once cornstarch is dissolved, return to a boil and it will thicken)
  
• Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
• To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.