Beef Braised With Red Wine And Mushrooms

• 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

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.

porcini mushrooms, boiling water, lean stewing beef, salt, olive oil, white pearl onion, cremini mushrooms, carrots, beef broth, dry red wine, thyme, garlic, bay leaves, water, cornstarch

Taken from www.food.com/recipe/beef-braised-with-red-wine-and-mushrooms-257167 (may not work)