Italian Beef Stew Recipe Red Wine
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Italian beef, porcini and red vino stew
Serves: 8
Prep time: 50 mins
Full time:
TO FREEZE: Spoon the goulash into a freezer-proof container and seal with a lid. Freeze for upwardly to ii months.TO THAW: Remove from the freezer and leave to thaw somewhere cool overnight.TO SERVE: Reheat gently on the top of the stove until bubbling hot. Se
Italian beef, porcini and ruby-red wine stew
Serves: 8
Prep time: 50 mins
Total time:
Nutritional information (per serving)
Debbie Major
Cook, author and food stylist, Debbie's reputation for foolproof, delicious recipes is 2d to none. She is renowned for her dedication to seasonal domicile cooking and her honey of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major'southward recipes
Debbie Major
Melt, author and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal abode cooking and her love of all things rustic and accurate. Simplicity over cheffy is her motto!
See more of Debbie Major's recipes
Ingredients
- ane x 40g pack porcini pieces (we used L'Aquila)
- 3 tbsp dripping or sunflower oil, plus extra if needed
- ane x 206g pack cubetti di pancetta
- 2kg sliced beefiness braising steak, cut into 5cm pieces
- 50g unsalted butter
- two large onions, halved and sliced
- one tbsp soft calorie-free brownish saccharide
- 4 garlic cloves, crushed
- 75g evidently flour
- ane litre fresh beefiness stock
- 100ml Italian red wine
- 100ml ruby port
- half-dozen fresh bay leaves
- six sprigs of fresh thyme, leaves only
- 2 tbsp Worcestershire sauce
- 1 10 200g pack cooked peeled chestnuts
Step by pace
- Put the porcini pieces in a bowl and embrace with 250ml just-boiled water. Balance a small saucer on superlative to keep them submerged and leave to soak for 30 minutes.
- Strain the mushrooms through a fine sieve, catching the liquid in a spare bowl, pressing equally much of the liquid through as possible. Prepare aside the mushrooms and strain the soaking liquid through a kitchen paper-lined sieve to catch any grit; discard this and set up aside the strained liquid.
- Heat 2 tablespoons of dripping or sunflower oil in a big, nonstick flameproof casserole. Add the pancetta and fry for 5 minutes until lightly gilded. Remove to a plate using a slotted spoon and prepare aside.
Plough this deliciously rich stew into a pie with a white potato pastry chaff. Cook 350g peeled and diced potatoes until tender; drain and mash well (preferably using a tater ricer); cool. Whiz together 225g plain flour, 1 tsp salt and 175g diced butter in a food processor. Add together the brew and blend briefly. Add 1-two tbsp cold water to bring together every bit a dough. Roll out to make a pastry lid. Put the stew into a 30cm x 25cm and 6cm-deep pie dish (iv-litre capacity); summit with the lid. Brush with beaten egg and bake for 55-60 minutes at 200°C, fan 180°C, gas half dozen, until browned and bubbling hot.
- Brownish a few pieces of the steak at a time in the goulash, adding a little more than dripping or oil when necessary. Set up aside with the pancetta while you brownish the remainder. When you take finished, wipe the casserole clean to avoid burnt $.25.
- Add another 1 tablespoon of oil or dripping to the goulash with 25g of the butter. When it has melted, add the onions, saccharide and a pinch of salt and fry, stirring now and then, for 10 minutes, until they are soft and richly browned. Meanwhile, preheat the oven to 150°C, fan 130°C, gas 2.
- Add the garlic to the onions and fry for two-3 minutes. Add the squeezed-out porcini and fry for 2-3 minutes more. Add together the reserved porcini soaking liquid and simmer until it has almost disappeared. Stir in 50g of the plain flour, then gradually stir in the stock, red vino and port, and bring to the boil, stirring. Return the browned beef and pancetta to the goulash with the bay leaves, thyme, Worcestershire sauce and some seasoning. Bring back to the boil, comprehend with a sheet of foil or blistering paper and a tight-fitting lid and transfer to the oven. Melt for two hours.
- Uncover, stir in the chestnuts, re-cover and cook for a further 30 minutes to 1 hour, or until the meat is meltingly tender. Adjust the seasoning to taste.
- In a small basin, mash together the remaining 25g of flour with the remaining 25g of butter, softened, using a fork to brand a paste. Bring the stew to a simmer on top of the stove, then stir in the paste, bring back to a simmer and cook for ii-3 minutes, stirring, until thickened. Go out to cool.
You could also simmer this stew on top of the stove if y'all prefer – just remember to give it a stir every now and so to make certain it is not sticking to the base of the pan.
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Source: https://www.sainsburysmagazine.co.uk/recipes/beef/italian-beef-porcini-and-red-wine-stew
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