7 points<\/p>\n
Yield:\u00a0 8 servings (serving size: 1 1\/2 cups)<\/p>\n
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
Cooking spray
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<\/p>\n
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.<\/p>\n
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; saut\u00e9 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.<\/p>\n
Preheat oven to 450\u00b0.<\/p>\n
Combine remaining 1 teaspoon oil and onion on a foil-lined jelly-roll pan; toss well to coat. Bake at 450\u00b0 for 25 minutes, stirring twice.<\/p>\n
Add roasted onion, rosemary, and pepper to stew. Cover and simmer stew an additional 30 minutes or until beef is tender. Sprinkle with parsley.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
7 points Yield:\u00a0 8 servings (serving size: 1 1\/2 cups) 5 cups water3 cups fat-free, less-sodium chicken broth1 cup dried porcini mushrooms (about 1 ounce)2 tablespoons all-purpose flour1 teaspoon salt2 garlic cloves, minced2 pounds beef stew meat1 tablespoon canola oil, dividedCooking spray2 (8-ounce) packages presliced button mushrooms1 pound cremini mushrooms, sliced (about 10 cups)1\/4 cup … <\/p>\n