- Heat broth and wine in a saucepan set over medium heat until simmering. Add dried mushrooms; cover and let stand off heat for 10 minutes.
- Strain out mushrooms, reserving broth mixture; cool mushrooms slightly in a bowl and chop finely. Set aside.
- Heat 30 mL (2 tbsp.) oil in an ovenproof pan set over medium-high heat. On a plate, combine flour and 2 mL (½ tsp.) each salt and pepper. Toss beef in flour mixture and brown evenly in hot oil, working in batches. Remove from pan and set beef and remaining flour aside.
- Add remaining oil to pan and sauté onion, garlic, rosemary, carrots, salt, and pepper; cook, stirring often, for 10 minutes or until vegetables are softened. Add fresh and reserved dried mushrooms and brown for 5 minutes.
- Return beef to pan along with any leftover flour. Stir in broth mixture, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally until very tender. Pour the stew into bowls and garnish each with blue cheese.
To freeze, place a piece of parchment paper directly on the stew to help prevent freezer burn. Then cover tightly and freeze up to 3 months.
To reheat, defrost overnight in the refrigerator and simmer in a saucepan for 15 to 20 minutes. Garnish with crumbled blue cheese just before serving.