Italian Beef Stew

From "International Beef Stews", Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino.

• Ready In: 2 hrs 5 mins
• Serves: 4

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.