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porcini mushrooms water olive oil stewing beef beef onions red wine bay leaves cloves salt tomato paste chicken broth potato gnocchi
Viewed: 29 - Published at: 2 years agoIngredients
- 12 ounce dried porcini mushrooms
- 12 cup hot water
- 13 cup olive oil
- 3 lbs stewing beef, cut into 1 1/2 inch pieces
- 2 beef bones with marrow (3/4 lb)
- 2 large onions, chopped
- 1 cup dry red wine
- 4 bay leaves
- 2 whole cloves
- 14 teaspoon salt
- 4 teaspoons tomato paste
- 4 cups chicken broth
- potato gnocchi
Method
- Pour 1/2 cup hot water over dried mushrooms in small bowl.
- Let stand for 1/2 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.
