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.
Steps
Pour cup hot water over dried mushrooms in small bowl.
Let stand for 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.
Serve with potato gnocchi and a g.
Ingredients
dried porcini mushrooms, hot water, olive oil, stewing beef, beef bones with marrow, onions, dry red wine, bay leaves, cloves, salt, tomato paste, chicken broth, gnocchi