Yield: 8 servings (serving size: 1 1/2 cups)
5 cups water
3 cups fat-free, less-sodium chicken broth
1 cup dried porcini mushrooms (about 1 ounce)
2 tablespoons all-purpose flour
1 teaspoon salt
2 garlic cloves, minced
2 pounds beef stew meat
1 tablespoon canola oil, divided
2 (8-ounce) packages presliced button mushrooms
1 pound cremini mushrooms, sliced (about 10 cups)
1/4 cup tomato paste
4 cups coarsely chopped red onion
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Bring water and broth to a boil in a saucepan. Add porcini; remove from heat, and let stand 15 minutes. Drain in a colander over a bowl, reserving liquid. Chop porcini; set aside.
Combine flour, salt, garlic, and beef, tossing well to coat. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half of beef mixture; sauté 4 minutes or until browned. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining beef mixture. Wipe pan clean with a paper towel; coat with cooking spray. Add button and cremini mushrooms; cover, reduce heat to medium, and cook 10 minutes or until mushrooms release liquid. Stir in the reserved porcini liquid, chopped porcini, beef mixture, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Preheat oven to 450°.
Combine remaining 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450° for 25 minutes, stirring twice.
Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.
CALORIES 324 (30% from fat); FAT 10.7g (sat 3.3g,mono 4.8g,poly 1.2g); IRON 7.4mg; CHOLESTEROL 71mg; CALCIUM 51mg; CARBOHYDRATE 25.2g; SODIUM 509mg; PROTEIN 32.6g; FIBER 6.1g