Stracoto With Porcini Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4lbs Boneless beef chuck roaste1/2 tbsp Sea Salt1/2 tbsp Fresh cracked Black Pepper3 tbsp Extra Virgin Olive Oil2 Medium white onions6 cloves garlic coarsely chopped1 cup Dry red wine1 3/4 cups Canned beef broth7 grams dried porcini mushrooms1 large sprig of fresh rosemary
Preheat oven to 350 degrees F.
Pat beef dry with paper towels. Sprinkle salt and pepper. Heat 2 tbsp olive oil in a heavy 6qt roasting pan or dutch oven over medium high heat. Add beef and cook until brown on all sides, about 15min. Transfer beef to a bowl. Add remaining tbsp olive oil to pan, add onions and saute until tender scraping brown bits from bottom of pan, about 5min. Add garlic and saute 1min. Add wine and boil for 1 min. Stir in broth and mushrooms. Return beef to pan. Bring liquids to a boil. Cover and transfer to oven. Braise beef until beef is fork tender, turning the beef over halfway through cooking, about 3hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 min. Meanwhile skim excess fat off top of pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary spring in a medium saucepan. Bring to boil. Season to taste with salt and pepper.
Cut beef across the grain into 1/2 inch-thick slices. Arrange sliced beef on a platter and garnish with rosemary. Spoon sauce over and serve, passing the remaining sauce in a sauce boat.
Number of Servings: 8
Recipe submitted by SparkPeople user SGILL000.
Pat beef dry with paper towels. Sprinkle salt and pepper. Heat 2 tbsp olive oil in a heavy 6qt roasting pan or dutch oven over medium high heat. Add beef and cook until brown on all sides, about 15min. Transfer beef to a bowl. Add remaining tbsp olive oil to pan, add onions and saute until tender scraping brown bits from bottom of pan, about 5min. Add garlic and saute 1min. Add wine and boil for 1 min. Stir in broth and mushrooms. Return beef to pan. Bring liquids to a boil. Cover and transfer to oven. Braise beef until beef is fork tender, turning the beef over halfway through cooking, about 3hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 min. Meanwhile skim excess fat off top of pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary spring in a medium saucepan. Bring to boil. Season to taste with salt and pepper.
Cut beef across the grain into 1/2 inch-thick slices. Arrange sliced beef on a platter and garnish with rosemary. Spoon sauce over and serve, passing the remaining sauce in a sauce boat.
Number of Servings: 8
Recipe submitted by SparkPeople user SGILL000.
Nutritional Info Amount Per Serving
- Calories: 327.2
- Total Fat: 8.5 g
- Cholesterol: 137.7 mg
- Sodium: 771.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.1 g
- Protein: 50.1 g
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