Italian Beef Stew

Ingredients

• 1 ounce dried porcini mushrooms
• 1 1/2 cups lukewarm water
• 4 tablespoons olive oil
• 2 ounces pancetta, cut into 1/4-inch dice
• 1 1/2 lbs boneless beef shank or beef chuck, cut into 1-inch cubes
• salt & freshly ground black pepper
• 1 medium onion or 1 large onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 1/2 cup dry red wine
• 1 (14 ounce) can plum tomatoes, drained, chopped
• 1 sprig fresh rosemary or 1/4 teaspoon crumbled dried rosemary
• 2 tablespoons chopped fresh Italian parsley

Directions

1. 1

   Heat oven to 350 degrees.

2. 2

   Soak mushrooms in 1-1/2 cups water in small bowl.

3. 3

   Heat 2 T. oil in Dutch oven over medium-low heat. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes. Transfer to bowl with slotted spoon.

4. 4

   Sprinkle beef with salt and pepper. Add 1 T. oil to Dutch oven and heat over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer to bowl with pancetta.

5. 5

   Drain mushrooms, reserving soaking liquid. Rinse mushrooms thoroughly, then coarsely chop. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.

6. 6

   Add remaining 1 T. oil to Dutch oven and heat over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add reserved mushroom liquid and the wine. Increase heat to medium-high and boil 3 minutes. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta. Bake covered until beef is tender, about 1-1/2 hours. Taste and adjust seasonings. Stir in parsley.