Beef and Porcini Stew

LeGourmetTV's picture

Oct. 15, 2013

Perfect big beefy stew for a cool fall or winters evening!

Ingredients

Chuck roast/Boneless beef shoulder roast 3 Pound , cut into 2
Chopped pancetta 2 Ounce (90g)
Vegetable oil 1 Tablespoon
Salt and pepper To Taste
Yellow onion 1 Medium , coarsely chopped
Celery stalk 2 Medium , coarsely chopped
Carrot 1 Medium , coarsely chopped
Garlic cloves 4 , minced
Dried porcini mushroom 2 Ounce , soaked in 2 cups warm water (55g)
Minced fresh rosemary 1 Tablespoon
Dried bay leaf 1
Dry red wine 1 Cup (16 tbs) (250 mL)
Canned diced tomatoes 28 Ounce (796 mL)
Vegemite/Marmite 2 Tablespoon
Chopped fresh basil 1/4 Cup (4 tbs) (50 mL)
Pearl onion 3 Cup (48 tbs) , peeled (750 mL)

Directions

GETTING READY

1. Preheat oven to 325 degree F or 160 degree C.

MAKING

2. In a 6-quart Dutch oven, heat oil over medium flame and cook the pancetta stirring occasionally, for 6-8 minutes or until browned but not crisp.

3. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate and set aside.

4. Heat the Dutch oven to medium-high heat until the oil is shimmering hot. Season about one-third of the beef with salt and pepper and arrange it in a single layer in the pot. Cook until browned on all sides. Transfer the browned beef to a bowl and repeat with the rest of the beef.

5. Pour all leaving about 2 tablespoon of the fat from the pot. Then add the onion, celery, and carrot. Season with a pinch of salt and pepper. Stir often and cook for 5-6 minutes or until the vegetables begin to soften.

6. Stir in the garlic, soaked chopped porcini, rosemary, and bay leaf. Cook for 1-2 minutes.

7. Return the pancetta to the pot, add the wine, stirring to dissolve any browned bits on the bottom of the pot.

8. Add the reserved mushroom soaking liquid, tomatoes, and vegemite. Stir and bring to a boil.

9. Return the beef to the pot along with any accumulated juice. Cover and place in the oven.

10. After 1 hour in the oven, add the pearl onions to the pot. Cover and, return to the oven. Cook for another one hour or until the beef is fork-tender.

11. Stir in the basil. Season to taste with salt and pepper.

SERVING

12. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 291Calories from Fat 79

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 387 mg16.13%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet