Mushroom Beef Stew

2 tablespoon(s) Vegetable oil
1 pound(s) medium white mushrooms, each cut in half
1 package(s) dried mushrooms
2 pound(s) beef for stew, cut into 1 1/2-inch chunks
3/4 teaspoon(s) salt
1 large onion, diced
2 tablespoon(s) water
2 clove(s) garlic
2 tablespoon(s) tomato paste
2 medium carrots, each cut lengthwise in half, then crosswise into thirds
1 cup(s) chicken broth
3/4 cup(s) dry red wine
1/4 teaspoon(s) dried thyme leaves
1 bay leaf

In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add white mushrooms and cook until tender and lightly browned and most of liquid evaporates, about 10 minutes; transfer to small bowl.
Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside.
Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch; transfer to bowl.
With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Set aside mushrooms and liquid.
Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with water until onion is tender and lightly browned, about 10 minutes, stirring occasionally. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly.
Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots, chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat. Cover Dutch oven and bake 1 1/4 hours. Add sautÉed mushrooms; bake 15 minutes longer or until beef is tender. Discard bay leaf before serving.


Number of Servings: 6

Recipe submitted by SparkPeople user MAKEMUSIQUE1.