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Stumptown Stew




Source of Recipe


D'Agostino


Recipe Introduction


Portland, Oregon, was given the nickname Stumptown because of the numerous tree stumps that lined the banks of the Willamette River. The Stumps remained for years after the city was founded.
The stew was based on the extremely popular beef eaten by the early settlers. The Oregon Journal in 1933 reported, "Even during the days of the Indian uprisings, it is probably a fact that the settlers in the Willamette Valley were in much more imminent danger of sudden death on the horns of their cattle than at the tomahawks of the Indians." You have to appreciate that they were desperate for some meat, after all the salmon they had to eat. Salmon was rather plentiful.





List of Ingredients




1/2 oz dried porcini or ceps


2 cups beef stock


1 tbl peanut oil


1 tbl olive oil


1 large onion, coarsely diced


2 cloves garlic, finely diced


1/2 cup flour


1 tsp celery salt


1/2 tsp coarse-ground black pepper


1 tsp thyme


6 cups chuck steak, cut into 1 in cubes


2 tbl butter


1-3/4 cups button mushrooms, thickly sliced


1/2 cup Cabernet Sauvignon


1 tbl Worcestershire sauce



Recipe



Pre-heat the oven to 350°F/180°C/gas mark 4. Soak the dried mushrooms in a 1/2 cup of the beef stock for 1 hour.

Pour both oils into a large ovenproof pot, add the onion and garlic and lightly brown over a medium heat. Sift the flour, salt and pepper together. Add the thyme. Dredge the meat in the seasoned flour and then brown in the onion oil.

Melt the butter and sauté the button mushrooms until they become soft. Add the sautéed mushrooms, wine, Worcestershire sauce and remaining stock to the meat. Mix well and cover. Bake for 1-3/4 hours.