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Rich beef stew - A review

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As promised a few hours ago when I asked a question about whether a casserole has a lid, here is the recipe and review for the Rich beef stew, from a book called Italian: over 180 tentalizing recipes.

This recipe is made first by browning one half pound quartered onions in olive oil and butter, then browning 1 lb of stewing meat (I used boneless beef short ribs and boneless briquet point), then adding 300 ml beef stock, 150 ml red wine, 4 tbsp oregano (I used 2 tbsp dried oregano), 1 tbsp sugar, one orange, peel sliced and segments sectioned, transfering everything in a casserole, cover and bake at 350F for 1 1/4 hour. In the meantime, you have to soak 1 oz of dried porcini mushrooms in 4 tbsp water and chop up 1/2 lb plum tomatoes. After the stew has cooked for the 1 1/4 hour, put the mushrooms, the soaking liquid and the chopped tomato and cook for another 20-30 minutes.

This was very good. It was the first time I actually chose the cut of my stewing meat and it made a difference. One of the two meats is noticeably more tender than the other (unfortunately, I cannot tell which one). But both are tender. The orange gives the stew a very nice perfume and the porcini add a lot of earthiness. I will definitely do that recipe again.

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  1. Sounds exactly like La Daube Proven├žal, the classic beef stew from the South of France.
    I make a variation of this often in late Fall and Winter. Served with macaroni or ziti.
    With such great ingredients, I'm sure it is delicious.

    3 Replies
    1. re: FLEUR

      Yes it does sound good. I just did a sort of stew using beef short ribs. It could just be braised ribs I guess. Anyway, I brown the ribs then brown onion, carrot, celery and garlic; add chicken stock, peeled and seeded tomato (canned) and tomato paste. Simmer an hour and a half or two until done, strain the collapsed veggies out and reintroduce veggies I like, i.e. mushrooms, pearl onions, carrot, thicken it (flour slurry) and serve it with wide german style noodles. People go for it. I like the ribs because of all the collagen. Gotta cook it awhile but sure tastes good.

      Enjoy, Robert

      1. re: Robert

        I've got short ribs ready to go into the oven when I go off to host my Open House today,they will slowly braiseall oafernoon. Did similar to what you are doing but I added a cup of cabernet to it. I won't use flour or noodles. I like it serven in soup plates. I've got some nice fresh artichokes to have along side. They are a bargain this week at .99 each. They have been as high as $2.50 each so we are taking advantageof them right now.

        1. re: Candy

          You're right, I the red wine. Make's it a lot richer.