Food, Travel & Lifestyle Blog
Beef and Porcini Stew
The original recipe was called “ Staccato” the recipe of Giada, a Food network chef.
Over time I arranged it to simple a one.
“Porcini” is an Italian mushroom that is very rich and delicious. You can get dried porcini like shiitake mushrooms many places or online (probably cheaper).
It is rather expensive, but you can use it several times so it’s worth your money.
For this recipe you only need a few ingredients and cooking is simple. However, you need to braise at least 1 hour so that the meat will be tender. You can prep this a few days in advance for your party or dinner. Your guests will be surprised since it tastes like a dish from a restaurant.
Beef and Porcini Stew
Course MainCuisine ItalianDifficulty: Average2
servings10
minutes2
hours2
hours10
minutesIngredients
1/2 pound Stew Beef
2 TBS dry porcini
1 cup Red wine
1 cup Beef stock
1/2 onion (sliced)
3 cloves garlic (crashed)
Salt and pepper
flour
1 TBS olive oil
1 TBS Butter
Fresh rosemary (optional)
Directions
- Slice onion and crash garlic. Soak dried porcini in 1/2 cup of water for 10 min.
- Cut stew beef about 1/2 inch pieces. Salt pepper generously and sprinkle flour.
- Heat a heavy pot, add olive oil and brown the beef. Remove the beef and put it aside.
- In the same pot, add onion and garlic, and sauté a few minutes. Scrape the burned parts.
- Add beef, red wine, and beef stock. Bring it to boil. Simmer for 2 hours.
- Remove porcini from the soaked water. Strain the water to remove any dirt. Add porcini and the strained water in the pot.
- When beef is tender, if the sauce is too runny, add the mixture of butter and flour to make it thick. Salt pepper to taste. You can add fresh rosemary.
Notes
- While cooking, if sauce is thickening too much, add more beef stock.
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