Beef Braised With Red Wine and Mushrooms |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
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 Ingredients:
1/2 cup dried porcini mushrooms |
1 cup boiling water |
1 1/4 lbs lean stewing beef, cut in 1 inch cubes |
3/4 teaspoon salt, divided |
2 tablespoons olive oil |
1 cup white pearl onion |
6 cups chopped cremini mushrooms |
1 1/2 cups carrots (sliced 1/4 inch) |
1 1/2 cups reduced-sodium fat-free beef broth |
1/2 cup dry red wine |
4 fresh thyme sprigs |
3 garlic cloves, crushed |
2 bay leaves |
1 teaspoon water |
2 teaspoons cornstarch |
Directions:
1. Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
2. Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
3. Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
4. Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
5. Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
|
|