Mushroom Beef Stew

• 1 carton (32 ounces) beef broth
• 1 ounce dried mixed mushrooms
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast (2 pounds), cubed
• 3 tablespoons canola oil
• 1 pound sliced baby portobello mushrooms
• 5 medium carrots, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked egg noodles, optional
• 1/4 cup crumbled blue cheese

1. Bring broth and dried mushrooms to a boil in a large saucepan. Remove from heat; let stand 15-20 minutes or until mushrooms are softened. . Drain mushrooms, reserving liquid; finely chop mushrooms. Set aside.
2. Combine flour, salt and pepper in a large resealable plastic bag; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
3. Brown beef in oil in batches in a Dutch oven. Add portobello mushrooms, carrots and onion; saute until onion is tender. Add garlic, rosemary and rehydrated mushrooms; cook 1 minute. Stir in reserved flour mixture until blended; gradually add mushroom broth.
4. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Freeze option: Freeze cooled stew in freezer containers up to 6 months. To use, thaw in the refrigerator overnight. Place in a Dutch oven; reheat. Serve with egg noodles if desired; top with blue cheese.

beef broth, mushrooms, allpurpose, salt, pepper, chuck roast, canola oil, baby portobello mushrooms, carrots, onion, garlic, fresh rosemary, cornstarch, cold water, egg noodles, blue cheese

Taken from www.tasteofhome.com/recipes/mushroom-beef-stew/ (may not work)