1 (1-ounce) package dried wild mushrooms, such as porcini
2 cups boiling water
4 tablespoons vegetable oil, divided
2 pounds beef chuck roast, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon pepper
1 large onion, chopped
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 (32-ounce) containers low-sodium beef broth
¼ cup Marsala wine
1 (8-ounce) package sliced fresh mushrooms
1 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1. In a small bowl, combine dried mushrooms and 2 cups boiling water; set aside.
2. In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot. Sprinkle beef with salt and pepper; add meat and cook in batches until cubes are browned on all sides, about 4 minutes. Remove beef to a plate.
3. Lower heat to medium, and add 1 tablespoon oil; cook onion, carrots, parsnips, and garlic until softened, about 7 minutes. Add tomato paste, stirring to combine, and cook for 2 minutes. Return meat to pot, and add beef broth and Marsala; bring to a boil.
4. Meanwhile, drain mushrooms and reserve liquid. Chop mushrooms, and add to soup. Strain mushroom liquid, discarding any solids, and add to soup. Simmer soup for 1 hour and 30 minutes or until beef is tender.
5. In a sauté pan, heat remaining 1 tablespoon oil over high heat. Add sliced mushrooms, and cook until softened, about 4 minutes. Add mushrooms, parsley, and Worcestershire sauce to soup just before serving.
Note: Dried mushrooms can be found in the spice aisle of most grocery stores. Sherry or brandy can be substituted for Marsala.
Freezer Tip: Freeze after Step 4 in the recipe. When ready to serve, reheat and continue with Step 5 in the directions. Will keep in the freezer for up to 6 months.