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Prep Time
15 min
Total Time
1 min


1 L
beef broth
4 cups
250 mL
dry red wine
1 cup
1 package
your choice dried mushrooms
14 g
45 mL
canola oil
divided, 3 tbsp.
60 mL
all-purpose flour
1/4 cup
5 mL
each: salt and pepper
1 tsp.
900 g
stewing beef cubes
2 lb.
large onion
3 cloves
30 mL
chopped fresh rosemary
2 tbsp.
2 packages
fresh mushrooms
227 g
125 mL
crumbled blue cheese
1/2 cup


Step 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.
Step 2
Strain out mushrooms, reserving broth mixture; cool mushrooms slightly in a bowl and chop finely. Set aside.
Step 3
Heat 30 mL (2 tbsp.) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 2 mL (½ tsp.) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set beef and remaining flour aside.
Step 4
Add remaining oil to pan and sauté onion, garlic, rosemary, carrots, salt, and pepper; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and reserved dried mushrooms and brown for 5 minutes.
Step 5
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 blue cheese.