Beef Braised with Red Wine and Mushrooms

Ingredients

• 2  bay leaves 
• 1.3 pounds stew meat lean cut into 1-inch cubes
• 0.5 teaspoon pepper black divided freshly ground
• 1.5 cups carrots () ( 2 large)
• 2 teaspoons cornstarch 
• 1 pound crimini mushrooms chopped
• 0.5 ounce the following: parmesan rind) dried
• 0.5 cup wine dry red
• 3  garlic clove crushed
• 1.5 cups less-sodium beef broth fat-free
• 2 tablespoons olive oil 
• 1 cup pearl onions ( 16)
• 0.8 teaspoon salt divided
• 4  thyme sprigs 
• 1 cup water boiling
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sieve
• slotted spoon
• dutch oven

Directions

1. Combine porcini mushrooms and 1 cup boiling water in a small bowl; let stand 30 minutes.
2. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
3. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add half of beef to pan; saut 5 minutes or until lightly browned on all sides.
6. Remove beef from pan with a slotted spoon; place in a bowl. Repeat procedure with remaining beef.
7. Add onions to pan; saut 3 minutes or until lightly browned.
8. Add cremini mushrooms and carrot; saut 3 minutes or until mushrooms are tender.
9. Add beef, porcini mushrooms, porcini liquid, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, broth, and next 4 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Uncover and cook 20 minutes, stirring occasionally.
10. Combine 1 tablespoon water and cornstarch in a small bowl.
11. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until liquid thickens. Discard thyme sprigs and bay leaves.
12. Wine note: Mushrooms and merlot are a natural match. An affordable California version like Buena Vista Carneros Merlot 2004 ($2
13. provides classic merlot flavors of plum and black cherry fruit along with a touch of earth and smoky oak that marries beautifully with mushrooms. The wine's rich flavor and firm tannins make it a perfect choice for flavorful beef, as well. --Jeffery Lindenmuth