Silky Beef and Porcini Mushroom Stew by hip pressure cooking

olive oil, beef chuck, rosemary, red onion, celery, red wine, salt-free beef stock, salt, pepper, dried porcini mushrooms, carrots, butter, all purpose flour

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– 1 tablespoon olive oil
– 2 pounds (1 k) beef chuck, cut into 1-inch cubes
– 1 sprig of rosemary, de-stemmed and finely chopped (about 1 teaspoon )
– 1 medium red onion, roughly diced
– 1 celery stalk, cut into 1/2-inch slices
– 1/2 cup (125 ml) red wine (any tart, non-sweet red, like Chianti or Sangiovese)
– 1 cup (250 ml) salt-free beef stock
– 1 teaspoon salt (reduce if using salted stock and butter)
– 1/4 teaspoon pepper
– 1 ounce (30 grams) dried porcini mushrooms, rinsed
– 2 large carrots, sliced into 1/2-inch rounds
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour


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