Beef And Mushroom Stew With Blue Cheese

1. 1

   Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.

2. 2

   Heat 2 tablespoons oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 teaspoons each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside.

3. 3

   Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 minutes.

4. 4

   Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil.

5. 5

   Reduce heat and simmer 1 hour, stirring occasionally until very tender. If serving right away, pour the stew into bowls, and garnish each with 1 tablespoon blue cheese and rosemary.

* Per serving · 4 servings · Values may vary.