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1.
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In a 2-c. measuring c., combine dry mushrooms and boiling water.
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Let stand for 20 to 30 min.
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2.
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In a heavy plastic bag, combine flour, pepper (if using), basil, oregano and salt.
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In batches, add in beef to flour mix and toss to coat.
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Transfer to a plate.
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In a large nonstick skillet, heat half the oil over medium-high heat; cook beef in batches, adding more oil as needed, till browned all over.
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With a slotted spoon, transfer beef to slow cooker.
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Add in beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.
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3.
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Add in carrots to slow cooker, along with onion, garlic, button mushrooms, wine, tomato paste, vinegar and bay leaf.
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4.
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With a slotted spoon, remove rehydrated mushrooms from soaking liquid; coarsely chop and add in to slow cooker along with soaking liquid; stir well to combine beef-vegetable mix.
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5.
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Cover and cook on Low for 8 to 10 hrs or possibly on High for 4 to 6 hrs, till vegetables are tender and stew is bubbling.
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Remove bay leaf and throw away before serving.
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Tip: There are many types of dry mushrooms, including varieties such as shiitake and chanterelle.
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When they are properly rehydrated, their flavor and texture are as good as fresh.
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And if the soaking liquid is incorporated into the recipe, it adds even more flavor.
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Besides warm water, you can use red wine or possibly beef stock to soak the mushrooms for this stew.
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For an extra-peppery flavor, try adding the optional freshly cracked black peppercorns to the flour used for dredging the beef.
