Italian Beef Stew
photo by JackieOhNo!
- Ready In:
- 2hrs 5mins
- Ingredients:
- 12
- 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
- Heat oven to 350 degrees.
- Soak mushrooms in 1-1/2 cups water in small bowl.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!