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Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 4 |
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From International Beef Stews , Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino. Ingredients:
1 ounce dried porcini mushrooms |
1 1/2 cups lukewarm water |
4 tablespoons olive oil |
2 ounces pancetta, cut into 1/4-inch dice |
1 1/2 lbs boneless beef shank or 1 1/2 lbs beef chuck, cut into 1-inch cubes |
salt & freshly ground black pepper |
1 medium onions (1 cup) or 1 large onion, finely chopped (1 cup) |
3 garlic cloves, finely chopped |
1/2 cup dry red wine |
1 (14 ounce) can plum tomatoes, drained, chopped |
1 sprig fresh rosemary or 1/4 teaspoon crumbled dried rosemary |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Heat oven to 350 degrees.
2. Soak mushrooms in 1-1/2 cups water in small bowl.
3. Heat 2 T. oil in Dutch oven over medium-low heat. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes. Transfer to bowl with slotted spoon.
4. Sprinkle beef with salt and pepper. Add 1 T. oil to Dutch oven and heat over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer to bowl with pancetta.
5. Drain mushrooms, reserving soaking liquid. Rinse mushrooms thoroughly, then coarsely chop. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
6. Add remaining 1 T. oil to Dutch oven and heat over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add reserved mushroom liquid and the wine. Increase heat to medium-high and boil 3 minutes. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta. Bake covered until beef is tender, about 1-1/2 hours. Taste and adjust seasonings. Stir in parsley.
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