Beef Porcini And Onion Stew Recipe

Ingredients for Beef Porcini And Onion Stew

• Dried Porcini Mushrooms
• 1 cup boiling water
• Olive Oil
• Stewing Beef
• Beef Bones With Marrow
• 2 large onions, chopped
• Dry Red Wine
• 2 bay leaves
• 4 whole cloves
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 4 cups beef broth
• Gnocchi

How to Make Beef Porcini And Onion Stew

1. Pour 1 cup of boiling water over 1 ounce of dried porcini mushrooms in a small bowl.
2. Let stand for 1 hour to rehydrate.
3. Drain the mushrooms, reserving the soaking liquid.
4. Strain the soaking liquid through a fine-mesh sieve lined with damp cheesecloth or a coffee filter into a bowl, pressing to extract as much liquid as possible.
5. Combine the reserved liquid and the rehydrated porcini mushrooms.
6. Heat 2 tablespoons of olive oil in a large Dutch oven over high heat.
7. Add 2 lbs of beef stew meat, cut into 1-inch cubes, in batches and brown well on all sides, about 8-10 minutes per batch. Remove the browned beef and set aside.
8. Add 2 large onions, chopped, to the pot.
9. Reduce heat to medium and sauté until softened and translucent, about 10 minutes.
10. Return the beef to the pot. Add 1/2 cup dry red wine, 2 bay leaves, 4 whole cloves, and 1 teaspoon of salt.
11. Bring to a boil, then reduce heat and simmer until the wine is reduced by half, about 10 minutes.
12. Stir in 2 tablespoons of tomato paste and the mushrooms with their reserved liquid.
13. Simmer for 5 minutes.
14. Add 4 cups of beef broth.
15. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, or until the beef is very tender, stirring occasionally.
16. Uncover and simmer for an additional 25 minutes, or until the sauce has thickened to your desired consistency.
17. Remove the bay leaves and cloves before serving.
18. Serve hot, garnished with fresh parsley, over potato gnocchi and a side green salad.