Mushroombeef Stew

• 1 (32 ounce) carton beef broth
• 1 ounce dried mixed mushrooms
• 14 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast, cubed (2 pounds)
• 3 tablespoons canola oil
• 1 lb whole baby portabella mushroom
• 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 water
• hot cooked egg noodles (optional)
• 14 cup crumbled blue cheese

1. In a large saucepan, bring broth and mushrooms to a boil.
2. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened.
3. Using a slotted spoon, remove mushrooms; finely chop.
4. Strain remaining broth through a fine mesh strainer.
5. Set aside mushrooms and broth.
6. In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce.
7. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
8. In a Dutch oven, brown beef in oil in batches.
9. Add the portobello mushrooms, carrots and onion; saute until onion is tender.
10. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer.
11. Stir in reserved flour mixture until blended; gradually add mushroom broth.
12. Bring to a boil.
13. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender.
14. Cool stew; transfer to freezer containers.
15. Freeze for up to 6 months.
16. To use frozen stew: Thaw in the refrigerator overnight.
17. Place in a Dutch oven; bring to a boil.
18. Combine cornstarch and water until smooth; gradually stir into the pan.
19. Return to a boil; cook and stir for 2 minutes or until thickened.
20. Serve with egg noodles if desired; top with blue cheese.

beef broth, mushrooms, flour, salt, pepper, chuck roast, canola oil, baby portabella mushroom, carrots, onion, garlic, fresh rosemary, cornstarch, water, egg noodles, blue cheese

Taken from www.food.com/recipe/mushroombeef-stew-469069 (may not work)