Mainly Mushroom Beef Carbonnade

This is the ultimate comfort food, an earth-and-turf combo that smells delicious while cooking and tastes like home. The mushrooms taste so meaty, you can decrease the amount of beef and add more portabellos if you like.

—Susan Asanovic, Wilton, CT

Prep: 45 min. • Bake: 2 hours • Makes: 6 servings

• 2 Tbsp. plus 1 ½ tsp. canola oil, divided
• 1 ½ lbs. beef stew meat, cut into 1-in. cubes
• ¾ tsp. salt
• ¼ tsp. plus ⅛ tsp. pepper
• 3 medium onions, chopped
• 1 ¼ lbs. portobello mushrooms, stems removed, cut into ¾-in. dice
• 4 garlic cloves, minced
• 2 Tbsp. tomato paste
• ½ lb. fresh baby carrots
• 1 thick slice day-old rye bread, crumbled (about 1 ½ cups)
• 3 bay leaves
• 1 ½ tsp. dried thyme
• 1 tsp. beef bouillon granules
• 1 bottle (12 oz.) light beer or beef broth
• 1 cup water
• 1 oz. bittersweet chocolate, grated

1. 1. Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 Tbsp. oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches in oil. Remove with a slotted spoon, reserving the drippings.
2. 2. Reduce heat to medium. Add the onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in the remaining oil; add mushrooms and garlic. Saute until the mushrooms begin to brown and release their liquid. Stir in the tomato paste.
3. 3. Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen any browned bits from pot. Bring to a boil; return beef to pot.
4. 4. Bake, covered, until meat is tender, 2-2 ¼ hours. Remove from the oven; discard bay leaves. Stir in chocolate until melted.

1 cup: 333 cal., 16g fat (4g sat. fat), 71mg chol., 547mg sod., 18g carb. (7g sugars, 4g fiber), 26g pro.

TIP

A light-bodied beer can be replaced with dark beer or red wine. Serve on top of mashed potatoes, egg noodles or seasoned rice.