My F&W
quick save (...)
Beef Stew with Port and Porcini
© Fredrika Stjärne

Beef Stew with Port and Porcini

  • ACTIVE: 1 HR
  • TOTAL TIME: 3 HRS plus overnight marinating
  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

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.

  1. 3 pounds beef chuck roast, fat trimmed, meat cut into 1-inch pieces
  2. 2 large onions, coarsely chopped
  3. 4 large garlic cloves, thinly sliced
  4. 4 thyme sprigs, plus 2 teaspoons finely chopped thyme leaves
  5. 2 bay leaves
  6. 1 cup pure olive oil
  7. 1 bottle (750 ml) dry red wine
  8. Salt and freshly ground pepper
  9. 1/2 ounce dried porcini mushrooms (1/2 cup)
  10. 1 cup ruby port
  11. 2 tablespoons tomato paste
  12. 1/4 cup extra-virgin olive oil
  13. 3 slices thick-cut bacon, cut into 1-inch pieces
  14. 2 celery ribs, finely chopped
  15. 1/2 cup all-purpose flour
  16. 2 large carrots, cut into 1-inch pieces
  17. 4 large shiitake mushrooms, stems discarded, caps thinly sliced
  18. 2 cups chicken stock or low-sodium broth
  19. 2 tablespoons minced flat-leaf parsley
  1. In a large bowl, toss the beef chuck with the onions, garlic, thyme sprigs, bay leaves, pure olive oil and 1 cup of the red wine; season with salt and pepper. Cover with plastic wrap and refrigerate overnight.
  2. Drain the meat. Transfer the meat to a paper towel–lined plate and pat dry; reserve the onion mixture separately.
  3. In a medium heatproof bowl, cover the dried porcini with the port. Microwave at high power for 1 minute, until the porcini are softened; let cool. Using a slotted spoon, transfer the porcini to a food processor. Add the tomato paste and half of the porcini soaking liquid and process until smooth. Reserve the remaining porcini soaking liquid.
  4. In a large, heavy casserole, heat 2 tablespoons of the extra-virgin olive oil. Add the bacon and cook over moderately high heat until crisp, about 5 minutes. Add the reserved onion mixture and the celery and cook over moderately high heat, stirring occasionally, until softened, about 8 minutes. Using a slotted spoon, transfer the onion-bacon mixture to a bowl.
  5. Heat the remaining 2 tablespoons of olive oil in the casserole. Dust the meat with flour, shaking off any excess. Add half of the meat to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Transfer the meat to the bowl with the onion-bacon mixture. Lower the heat to moderate and brown the remaining meat.
  6. Return all of the meat and the onion mixture to the casserole and stir until sizzling. Add the porcini paste and stir for 1 minute. Stir in the carrots and sliced shiitake caps. Add the stock, the remaining red wine and the remaining porcini soaking liquid and bring to a boil. Season with salt and pepper. Cover and simmer over low heat until the meat is tender, about 2 hours. Discard the thyme sprigs and bay leaves.
  7. Uncover the stew and cook over moderate heat until the sauce is slightly thickened, about 10 minutes. Add the parsley and 2 teaspoons of chopped thyme, season with salt and pepper and serve.
Make Ahead The stew can be refrigerated for up to 3 days.

Suggested Pairing

Petit Verdot, which matches easily with this earthy stew, is a lesser-known variety typically used for blending with other grapes—it combines deep, vibrant color with firm acidity.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.