Ingredients
1 carton (32 ounces) beef broth1 ounce dried mixed mushrooms1/4 cup all-purpose flour1 teaspoon salt1 teaspoon pepper1 boneless beef chuck roast (2 pounds), cubed3 tablespoons canola oil1 pound sliced baby portobello mushrooms5 medium carrots, chopped1 large onion, chopped3 garlic cloves, minced3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed2 tablespoons cornstarch2 tablespoons cold waterHot cooked egg noodles, optional1/4 cup crumbled blue cheese
Preparation
Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese.
