Italian Beef Stew

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Ingredients

  • 1 ounce dried porcini mushrooms
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 4 tablespoons olive oil
  • 2 ounces pancetta
  • 1.50 lbs boneless beef shank
  • 1.50 lbs beef chuck
  • 1 to taste salt & freshly ground black pepper
  • 1 medium onions
  • 3 garlic clove
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup dry red wine
  • 14 ounces plum tomato
  • 1 sprig fresh rosemary
  • 0.25 teaspoon dried rosemary
  • 2 tablespoons fresh Italian parsley

Use imperial measurements

Method

How to make Italian Beef Stew

  • 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,

(Courtesy of Food.com)