Search for anything:

Porcini Mushroom Beef Stew

beef - other, stews

1 pkg (1/2 oz) dried porcini mushrooms
6 slices bacon
2 pounds stewing beef cubes
2 onions; chopped
4 cloves garlic; minced
2 cups quartered fresh mushrooms
1/2 teaspoon dried rosemary; crumbled
1/4 teaspoon salt
pinch cinnamon
1 bay leaf
1 cup beef stock
1/4 cup tomato paste

In liquid measure, soak porcini in 1 cup boiling water for 20 minutes or until softened. Drain through fine sieve, reserving liquid; set mushrooms aside. Meanwhile, in Dutch oven, cook bacon over medium-high heat for 8 minutes or until crisp. Drain on paper towels. Drain off fat, reserving 1 tablespoon. Brown beef, in batches and adding reserved fat as necessary. Transfer to plate. Add onions, garlic, fresh mushrooms, rosemary, salt, cinnamon and bay leaf to pan; cook, stirring occasionally, for about 5 minutes or until onions are softened. Crumble bacon; add to pan. Add stock, tomato paste and reserved mushroom liquid; bring to boil. Return beef and accumulated juices to pan. Add reserved mushrooms; cover and simmer for 2 1/2 hours or until beef is tender. Uncover and simmer for 10 minutes or until sauce is thickened. Discard bay leaf.

Contributor: Canadian Living, January, 2001

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU