Beef & Mushroom Stew with Blue Cheese

Prep time: 15min
Total time: 110min
2 batches (4 servings each)
1 carton
Beef broth, 25% less sodium
900 mL
1 cup
dry red wine
250 mL
1 pkg
dried mixed mushrooms
15 g
3 tbsp
canola oil, divided
45 mL
1/4 cup
all-purpose flour
60 mL
1 tsp
each salt and pepper, divided
5 mL
2 lbs
lean Sterling SilverĀ® Premium Stewing Beef
1 kg
1
large onion, chopped
3 cloves
garlic, minced
5 tsp
chopped fresh Rosemary leaves, plus more for garnish
25 mL
5
carrots, peeled and chopped
2 pkgs
Whole Mini Bella Mushrooms, trimmed and quartered
454 g
1/2 cup
crumbled blue cheese, divided
125 mL
1 cup/250 mL
calories
380
fat
14 g
saturated fat
4.5 g
carbs
14 g
protein
42 g
cholestrol
95 mg
fibre
2 g
sodium
800 mg
potassium
850 mg

Directions

  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 min. Strain out mushrooms, reserving broth mixture; cool mushrooms slightly and chop finely.

  2. Heat 2 tbsp (30 mL) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 1/2 tsp (2 mL) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set aside. Add remaining oil, onion, garlic, rosemary, carrots, salt and pepper to pan; cook, stirring often, for 10 min. or until vegetables are softened. Add fresh and dried mushrooms and brown for 5 min.

  3. 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. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with 1 tbsp (15 mL) blue cheese and rosemary.

Tip

Freeze it After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn. Then cover tightly and freeze up to 3 months. Reheat it If frozen, transfer to a microwave-safe dish and heat on MEDIUM for 10 to 15 min. Or defrost overnight in the refrigerator and simmer in a saucepan for 15 to 20 min. Garnish with blue cheese crumble before serving.