Beef Stew with Dried Mushrooms

• 2 cups beef or chicken stock, preferably homemade (page 160), or water
• 1 ounce dried porcini
• 3 tablespoons butter, lard, or neutral oil, like corn or grapeseed
• 2 large or 3 medium onions, sliced
• 2 pounds boneless beef chuck, brisket, or round, cut into 1 1/2-inch chunks
• Salt and black pepper to taste
• 2 tablespoons tomato paste, optional
• 2 bay leaves
• Chopped fresh parsley leaves for garnish

1. Heat the stock in a small saucepan or in the microwave; the liquid need not boil, just become hot to the touch.
2. Soak the mushrooms in it.
3. Put 2 tablespoons of the fat or oil in a large skillet or flameproof casserole with a lid and place over medium-high heat.
4. When the fat or oil is hot, add the onions and cook just until they soften, about 5 minutes.
5. Remove with a slotted spoon.
6. Add the remaining fat or oil to the pan and wait a minute or so.
7. Add the beef and brown it well on both sides, about 10 minutes, adjusting the heat so the meat browns but does not burn.
8. Sprinkle the meat with salt and pepper as it browns.
9. Meanwhile, trim the softened mushrooms of any tough parts.
10. When the meat is browned, return the onions to the pan along with the tomato paste if youre using it, the mushrooms and their soaking liquid, and the bay leaves; stir once, then cover.
11. Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 45 minutes or as long as 1 1/2 hours); check occasionally to make sure the mixture is not drying out (unlikely, but if it is, add a little more stock or water).
12. When the meat is tender, taste and adjust the seasoning, garnish, and serve.
13. When the meat is almost tender, stir in 1 cup sour cream into which you have whisked 1 tablespoon flour.
14. Finish as directed.

beef, porcini, butter, onions, boneless beef chuck, salt, tomato paste, bay leaves, parsley

Taken from www.epicurious.com/recipes/food/views/beef-stew-with-dried-mushrooms-386313 (may not work)