Daube of Beef with Dried Mushrooms

Ingredients

 * 2 carrot
 * 2 celery stalk
 * 1 onion
 * 4 garlic clove
 * 2 cup beef broth
 * 1 oz porcini mushroom
 * 3 lbs beef rump roast
 * 3/4 cup red wine
 * 1/2 lbs fresh mushroom
 * 1 tbsp potato starch

Directions
In Dutch oven mix carrots, celery, onion, garlic and ¼ cup of the broth; cover. Cook over low heat until soft (about 5 minutes). Add dried mushrooms and remaining broth; cover. Simmer 15 minutes. Meanwhile, broil beef 4 inches from heat until lightly browned on each side (about 3 minutes per side). Add to Dutch oven with ½ cup of the red wine. Carefully pour pan drippings from beef into the Dutch oven. Cover tightly and simmer over very low heat until tender (2 - 2 ½ hours). Remove beef to warm platter; cover and keep warm in oven. Strain sauce into saucepan; press vegetables to extract all juices. Add fresh mushrooms to sauce; boil until sauce is reduced by one third and lightly coats spoon. Mix remaining red wine and potato starch. Stir into sauce. Cook and stir until thickened. Spoon some of the sauce over the roast. Serve the remaining sauce on the side. Notes: Dried mushrooms are worth their weight in gold for all the flavor they contribute. The prices vary according to season and variety. South American mushrooms are generally the least expensive and cepes the most expensive. Stored in a tightly sealed container in the freezer, they will last for up to a year. Before using, rinse well to remove any bits of debris. Slice left over beef and refrigerate in the sauce. This reheats well in the microwave or on the stove top. If potato starch is unavailable, use 2 tablespoons flour.