Italian Style Beef And Porcini Stew Food
BEEF, PORCINI AND ONION STEW
A Sunday dinner - it needs a good 3 hours to cook - so do it on a lazy day when you want family and comfort.
Provided by evelynathens
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pour ½ cup hot water over dried mushrooms in small bowl.
- Let stand for ½ an hour.
- Drain; reserving liquid.
- Strain liquid through a fine sieve lined with damp kitchen towel.
- Combine liquid and mushrooms.
- Heat oil in large Dutch oven over high heat.
- Add beef and bones in batches and brown well, turning frequently.
- Transfer beef and bones to large bowl with a slotted spoon.
- Add onions to pot.
- Reduce heat to medium and saute until transparent, about 10 minutes.
- Return beef and bones and any juices that have accumulated to pot.
- Add wine, bay leaves, cloves and salt.
- Boil until wine is reduced by half, about 10 minutes.
- Mix in tomato paste and mushrooms with their liquid.
- Simmer 5 minutes.
- Add chicken broth.
- Bring mixture to boil; reduce heat.
- Cover and simmer gently until meat is tender, stirring occasionally, about 2 hours.
- Uncover and simmer until sauce is thick and chunky, about 25 minutes longer.
- Remove cloves and bay leaves (can be prepared 1 day ahead to this point).
- Serve with potato gnocchi and a green salad.
Nutrition Facts : Calories 573.9, Fat 42.5, SaturatedFat 14.7, Cholesterol 114, Sodium 573.8, Carbohydrate 6.9, Fiber 0.9, Sugar 2.9, Protein 34.1
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- Put the porcini pieces in a bowl and cover with 250ml just-boiled water. Rest a small saucer on top to keep them submerged and leave to soak for 30 minutes.
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