Recipe: Beef and Porcini Mushroom Stew

Name: Recipe: Beef and Porcini Mushroom Stew
Cuisine: European
Ingredients: 1 tablespoon olive oil; 2 pounds beef chuck, cut into 1-inch cubes; 1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon); 1 medium red onion, roughly diced; 1 celery stalk, cut into 1/2-inch slices; 1/2 cup red wine (any tart, non-sweet red, like Chianti or Sangiovese); 1 cup salt-free beef stock; 1 teaspoon salt (reduce if using salted stock and butter); 1/4 teaspoon pepper; 1 ounce (30 grams) dried porcini mushrooms, rinsed; 2 large carrots, sliced into 1/2-inch rounds; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour

Instructions

Tough cuts of meat can be tamed into a tender meal in 40 minutes or less using pressure, instead of two to three hours of slow braising. Which means this beef stew, full of mushrooms and red wine, is a real option for dinner any weeknight. This recipe, unlike a conventional stew, has the addition of butter and flour at the end. This is done to ensure that the cooker reaches pressure quickly and easily. Thickening a stew before pressure-cooking will thicken its cooking liquid, too.

Updated at: Sat, 23 Nov 2024 22:04:43 GMT