Servings: 5 to 6
The mushroom-infused broth from soaking dried porcini is incorporated into this hearty beef stew for more of that earthy flavor. Serve with crusty Italian bread for mopping up every last bit of broth.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
I can't believe I haven't rated this before - this is fantastic! The depth of flavour is incredible. We've made this over half dozen times already, including for dinner parties - it always comes out fab!!!
I haven't actually made this stew yet, but gave it five stars because the ingredients and techniques are essentially what I always use and follow. My only real comment is that this recipe would be ideal for the pressure cooker, which would cut the cooking time in half. I've also been cooking the vegies (potatoes, carrots, mushrooms, etc.) separately from the meat (with the exception of the mirepoix), and adding them in at the very end, just heating them in the gravy. The results are a superior stew that only improves after a night in the refrigerator. If there's enough left over, I freeze the meat and gravy, adding more fresh veggies as needed for future dinners.
I very much enjoyed this stew. I did not have a problem with grease from the beef as another reviewer complained (use well trimmed high quality meat). I used peeled cipolline onions as I like these better. I am used to having more "chunks" in my stew, so I added some purple fingerling potatoes and some cremini mushrooms, quartered in addition to the porcini called for in the recipe. A lovely rich broth.... would definitely make again.
This was not what I would call a "Quick and easy" meal but it was well worth it! I think it would be good over some home-made noodles. I'll have to try that next time.The first time I try a new recipe I follow it exactly then I decide if I want to change things to my liking. However when shopping for this one I forgot to get the pearl onions so I added some frozen peas at the end. I did go back to the store to get the onions and added them later.Next time I'll make it I'll still include the peas and add more carrots.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?