Beef Braised With Red Wine And Mushrooms - cooking recipe

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

Preparation

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