Beef Porcini And Onion Stew Recipes

Steps:

• Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

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.