-
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.
