The recipes comes from Canada's Best Slow Cooker Recipes, that has lots of fabulous, quick recipes. I bought a huge pack of mixed dried mushrooms at Costco for a decent price and used those in this recipe. Be sure to rinse dried mushrooms well, in order to get any grit off of them before soaking them to hydrate.
1 pkg. (142 g) dried mushrooms, such as shitake or chanterelles
1 C boiling water
1/4 C all-purpose flour (I used whole-wheat)
2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 lbs. stewing beef, cut into 1-inch cubes
2 tbsp. vegetable oil
1 C beef stock
2 medium carrots, peeled and cut lengthwise in half, then crosswise into thirds
1 onion, chopped or 15 to 20 pearl onions, peeled
8 oz. button mushrooms, quartered
1/2 C red wine
2 tbsp. tomato paste
1 tbsp. balsamic vinegar
1 bay leaf
1. In a 2-cup measuring cup, combine dried mushrooms and boiling water. Let stand for 20 to 30 minutes.
2. In a heavy plastic bag, combine flour, pepper, basil, oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over medium-high heat; cook beef in batches, adding more oil as needed, until browned all over. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.
3. Add carrots to slow cooker, along with onion, garlic, button mushrooms, wine, tomato paste, vinegar and bay leaf.
4. With a slotted spoon, remove rehydrated mushrooms from soaking liquid; coarsely chop and add to slow cooker along with soaking liquid; stir well to combine beef-vegetable mixture.
5. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving.
Serves 4 to 6 (though I find it makes much more).
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