Beef Braised With Red Wine And Mushrooms

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Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. Dried meaty earthy mushrooms if possible. From cooking light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups

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Steps

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Combine porcini mushrooms and 1 cup boiling water in a small bowl.

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Let stand 30 minutes.

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Drain mushrooms through a sieve into a bowl , reserving liquid.

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Chop mushrooms , set aside.

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Sprinkle beef with sapt and pepper.

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Heat oil to med high in a large dutch oven.

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Add 1 / 2 the beef to pan , saute 5 minutes or until lightly browned on all sides.

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Remove beef from pan with a slotted spoon , place in a bowl.

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Repeat with remaining beef.

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Add onions to pan , saute 3 minutes or until lightly browned.

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Add cremini or button mushrooms and carrot.

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Saute 3 minutes until mushrooms are tender.

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Add beef , porcini mushrooms and liquid , some salt and pepper , broth and next 4 ingredients.

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Bring to a boil , cover and reduce heat.

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Simmer 1 1 / 2 hours until beef is tender , uncover for an additional 20 minutes.

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Combine 1 tbs water and cornstarch in a small bowl , add to pan.

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Bring to a boil until liquid thickens.

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Discard thyme sprigs and bay leaves.

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Ingredients

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dried porcini mushrooms, boiling water, lean stewing beef, salt, olive oil, white pearl onion, cremini mushrooms, carrots, reduced-sodium fat-free beef broth, dry red wine, fresh thyme sprigs, garlic cloves, bay leaves, water, cornstarch