Mushroombeef Stew

Directions

1. 1
   In a large saucepan, bring broth and mushrooms to a boil.
2. 2
   Remove from the heat; let stand 15-20 minutes or until mushrooms are softened.
3. 3
   Using a slotted spoon, remove mushrooms; finely chop.
4. 4
   Strain remaining broth through a fine mesh strainer.
5. 5
   Set aside mushrooms and broth.
6. 6
   In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce.
7. 7
   Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
8. 8
   In a Dutch oven, brown beef in oil in batches.
9. 9
   Add the portobello mushrooms, carrots and onion; saute until onion is tender.
10. 10
    Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer.
11. 11
    Stir in reserved flour mixture until blended; gradually add mushroom broth.
12. 12
    Bring to a boil.
13. 13
    Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender.
14. 14
    Cool stew; transfer to freezer containers.
15. 15
    Freeze for up to 6 months.
16. 16
    To use frozen stew: Thaw in the refrigerator overnight.
17. 17
    Place in a Dutch oven; bring to a boil.
18. 18
    Combine cornstarch and water until smooth; gradually stir into the pan.
19. 19
    Return to a boil; cook and stir for 2 minutes or until thickened.
20. 20
    Serve with egg noodles if desired; top with blue cheese.