FRIDAY NIGHT DINNER--Beef Braised with Red Wine and Mushrooms

                    BEEF BRAISED with RED WINE and MUSHROOMS

• 1/2 cup dried porcini (1/2 ounce)
• 1 cup boiling water
• 1 1/4 pound beef stew meat, cut into 1-inch cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 tablespoons olive oil
• 1 cup pearl onions
• 6 cups chopped cremini mushrooms (about one pound)
• 1 1/2 cup sliced carrots (about 2)
• 1 1/2 cup beef broth
• 1/2 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon water
• 2 teaspoons cornstarch

1.  Combine porcini and 1 cup boiling water.  Let stand 30 minutes.  Drain, reserving liquid.  Chop mushrooms; set aside.
2.  Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Heat oil in large Dutch oven over medium-high heat.  Add half of beef to pan and sauté 5 minutes until lightly browned.  Remove and repeat with remaining beef.
3.  Add onions to pan; sauté 3 minutes or until lightly browned.  Add cremini and carrots; sauté about 3 minutes or until mushrooms are tender.  Add beef, porcini, porcini liquid, remaining salt and pepper, broth and next 4 ingredients (through bay leaves); bring to a boil.  Cover.  Reduce heat and simmer 1 1/2 hours or until beef is tender.  Uncover and cook 20 minutes, stirring occasionally.
4.  Combine 1 tablespoon water and cornstarch in small bowl.  Add cornstarch mixture to pan; bring to a boil.  Cook one minute or until liquid thickens.  Discard thyme and bay leaves.  Serve over egg noodles.