Instructions: 1. In a 2-cup measuring cup, combine dried mushrooms and boiling water. Let stand for 20 to 30 minutes.

2. In a heavy plastic bag, combine flour, pepper (if using), basil, oregano and salt. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over medium-high heat; cook beef in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to slow cooker. Add beef stock to pan; stir to scrape up brown bits and transfer to slow cooker.

3. Add carrots to slow cooker, along with onion, garlic, button mushrooms, wine, tomato paste, vinegar and bay leaf.

4. With a slotted spoon, remove rehydrated mushrooms from soaking liquid; coarsely chop and add to slow cooker along with soaking liquid; stir well to combine beef-vegetable mixture.

5. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving.

Tip: There are many types of dried mushrooms, including varieties such as shiitake and chanterelle. When they are properly rehydrated, their flavor and texture are as good as fresh. And if the soaking liquid is incorporated into the recipe, it adds even more flavor. Besides hot water, you can use red wine or beef stock to soak the mushrooms for this stew.

For an extra-peppery flavor, try adding the optional freshly cracked black peppercorns to the flour used for dredging the beef.

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