Beef and porcini mushroom stew with potatoes, a perfect main course for any occasion, also ideal for sharing during holidays. Easy to make, for this recipe I used, besides the classic beef chunks, ideal for this dish, some dried porcini mushrooms, soaked in hot water. And then, to complete the dish, the potatoes, which are indispensable in my recipe book for stew. Below you can find other versions of my stew because, at home, as a child, it was one of my father’s favorite dishes, and I grew up with this fragrant dish that he loved and cooked perfectly. At the end of the recipe, I will answer some questions about this dish.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 1.1 lbs beef (the right cut for stew)
- to taste soup base mix
- 4 ladles water (hot)
- 1 oz dried porcini mushrooms
- 2 cups potatoes
- 1 glass white wine
- 3.5 oz durum wheat semolina flour
- to taste fine salt
- to taste nutmeg
- to taste pepper
- 3 tbsps extra virgin olive oil
Tools
- 1 Small Bowl
- 1 Pan
- 1 Lid
- 1 Wooden Spoon
- 1 Ladle
- 1 Potato Peeler
- 1 Knife
- 1 Cutting Board
Steps
To make the Beef and Porcini Mushroom Stew with Potatoes, first soak the dried porcini mushrooms in hot water for at least 30 minutes.
In the meantime, focus on the meat. In a bowl, combine the semolina flour with salt, pepper, and nutmeg, then add the beef chunks. Mix very well to incorporate the ingredients.
Shake off the excess flour from the meat. In a pan, heat the oil and sauté the diced celery, carrot, and onion, previously cleaned, for a minute over low heat. Add the beef chunks and brown for 2 minutes, stirring often. Deglaze with the white wine, and when the alcohol has evaporated, add two ladles of hot water. Cover with a lid and cook for at least 45 minutes, stirring the meat frequently.
Peel the potatoes and cut them into reasonably small pieces. Squeeze the porcini mushrooms and add everything to the meat. Add the remaining two ladles of hot water, adjust the salt, cover again, and cook for another 45 minutes over low heat, or until the potatoes are fully cooked.
This dish should be enjoyed warm or at room temperature and can be easily prepared in advance to be reheated when needed. In this case, I recommend cooling the stew to room temperature and then storing it in the refrigerator for up to 48 hours in a suitable closed container.
FAQ (Frequently Asked Questions)
Can it be frozen once cooked?
Yes, just let it cool before transferring it to a suitable freezer container, tightly sealed. I recommend storing it for a maximum of three months.
Can I replace semolina flour with regular flour?
Yes, certainly
