2 tablespoons vegetable oil
1 pound medium mushrooms, each cut in half
1 package dried mushrooms (1/2 ounce)
2 pounds beef for stew, cut into 1 1/2-inch chunks
3/4 teaspoon salt
1 large onion, diced
2 garlic cloves, minced
2 medium carrots, each cut lengthwise in half, then crosswise into thirds
2 tablespoons tomato paste
1 cup chicken broth
3/4 cup dry red wine
1/4 teaspoon dried thyme leaves
1 bay leaf
How to prepare
1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Add mushrooms and cook until tender and lightly browned and most of liquid evaporates, about 10 minutes; transfer to small bowl.
2. Meanwhile, in 2-cup glass measuring cup, add dried mushrooms to 1 cup boiling water. Set aside.
3. Toss beef with salt. In same Dutch oven, heat remaining 1 tablespoon vegetable oil. Add beef chunks, half at a time, and cook until browned, 10 to 12 minutes per batch; transfer to bowl.
4. With slotted spoon, remove dried mushrooms from soaking liquid and coarsely chop; strain liquid. Set aside mushrooms and liquid.
5. Preheat oven to 350 degrees F. In drippings in Dutch oven, cook onion with 2 tablespoons water until onion is tender and lightly browned, about 10 minutes, stirring occasionally. Add garlic and cook 2 minutes longer. Stir in tomato paste; cook 1 minute, stirring constantly.
6. Return beef to Dutch oven; add dried mushrooms with their strained liquid, carrots, chicken broth, red wine, thyme, and bay leaf. Heat to boiling over high heat. Cover Dutch oven and bake 1 1/4 hours. Add saut