Soak dried mushrooms in enough hot water to cover for about 20 minutes. Drain mushrooms through a coffee filter or paper towel. Wash mushrooms and chop coarsely. Reserve liquid. Dredge beef in flour. In a heavy pot large enough to hold all the ingredients, brown the beef in olive oil and butter over medium-high heat. Do not crown pan. Brown in two batches, if necessary. Remove most of the fat. Add broth, liquid from mushrooms, wine, tomato paste, garlic and herbs. Bring to a boil, then immediately reduce heat to low. Add beef. Simmer over low heat, stirring occasionally for about 2 – 3 hours or until beef is tender. Add leeks, carrots, tomatoes, potatoes, and porcini mushrooms. Simmer for 30 minutes or until carrots are tender. At end of cooking, add browned onions and sautéed mushrooms, and pepper to taste.
Contributed by: John Rusnak, Pennington, NJ