Mushroombeef Stew

Name: Mushroombeef Stew
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 9 cups, 9 serving(s)
Ingredients: 1 (32 ounce) carton beef broth; 1 ounce dried mixed mushrooms; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon pepper; 1 boneless beef chuck roast, cubed (2 pounds); 3 tablespoons canola oil; 1 lb whole baby portabella mushroom; 5 medium carrots, chopped; 1 large onion, chopped; 3 garlic cloves, minced; 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 tablespoons cornstarch; 2 tablespoons water; hot cooked egg noodles (optional); 1/4 cup crumbled blue cheese

Submitted by Lizzie_Rodriquez

"From Taste of Home Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the rest in the freezer for another meal.—Nancy Latulippe, Simcoe, Ontario"

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Ready In:: 2hrs 15mins
Ingredients:: 16
Yields:: 9 cups
Serves:: 9

ingredients

1 (32 ounce) carton beef broth
1 ounce dried mixed mushrooms
¹⁄₄ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast, cubed (2 pounds)
3 tablespoons canola oil
1 lb whole baby portabella mushroom
5 medium carrots, 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. 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.
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.