Real Recipes From Real Home Cooks ®
Beef Stew with Port and Porcini
"Gail Hobbs-Page, who also consults on the raising of the grass-fed livestock at Dave Matthews's Best of What's Around farm, developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine and porcini mushrooms to create a rich, deeply flavored sauce...."
INGREDIENTS
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3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces
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2 large onions, coarsely chopped
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4 large garlic cloves, thinly sliced
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4 thyme sprigs, plus 2 teaspoons finely chopped thyme leaves
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2 bay leaves
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1 cup pure olive oil
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1 bottle (750 ml) dry red wine
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Salt and freshly ground pepper
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1/2 ounce dried porcini mushrooms (1/2 cup)
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1 cup ruby port
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2 tablespoons tomato paste
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1/4 cup extra-virgin olive oil
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3 slices thick-cut bacon, cut into 1-inch pieces
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2 celery ribs, finely chopped
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1/2 cup all-purpose flour
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2 large carrots, cut into 1-inch pieces
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4 large shiitake mushrooms, stems discarded, caps thinly sliced
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2 cups chicken stock or low-sodium broth
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2 tablespoons minced flat-leaf parsley
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