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Stew, Chianti Beef stew with Porcini




Source of Recipe


Janice Cole


List of Ingredients




1 oz. dried porcini mushrooms
3 tablespoons extra-virgin olive oil, divided
3 lb. trimmed boneless beef chuck roast, cut into 1 1/2-inch pieces
2 large onions, coarsely chopped
6 large garlic cloves, minced
1 1/2 cups red wine, preferably Chianti, or lower-sodium beef broth
1 (28-oz.) can diced tomatoes
12 oz. new potatoes (about 6), unpeeled, quartered lengthwise
1 (8-oz.) pkg. crimini mushrooms, sliced
2 parsnips, sliced diagonally
1 medium sprig fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, coarsely chopped



Recipe



1. Heat oven to 325°F. Pour enough boiling water over porcini mushrooms in small bowl just to cover; let stand 30 minutes to soften. Drain, reserving soaking liquid. Rinse mushrooms; chop. Strain soaking liquid through cheesecloth or coffee filter to remove any particles; reserve strained liquid (about 1/2 cup).

2. Meanwhile, heat large skillet over medium to medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook beef in batches 5 to 7 minutes or until browned on all sides, adjusting heat and adding additional 1 tablespoon oil as necessary. Place beef in large ovenproof pot.

3. Add remaining 1 tablespoon oil to skillet; cook onions 4 to 5 minutes or until golden brown, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Place in pot with beef.

4. Pour wine into hot skillet; boil over high heat, stirring to scrape up any browned bits from bottom of skillet. Pour over beef. Add porcini mushrooms, reserved soaking liquid and all remaining ingredients except bell pepper to pot. (Liquid will barely cover vegetables; make sure meat is nestled in liquid.) Bring to a boil; cover, leaving lid ajar.

5. Bake 2 hours; stir in bell pepper. If there’s a lot of liquid in pot, open lid more. Bake 45 to 60 minutes or until beef is fork-tender. (If liquid is thin, remove beef and vegetables. Boil liquid over high heat until slightly thickened. Return beef and vegetables to pot before serving.)

6 (1 1/2-cup) servings