Stracoto with Porcini Mushrooms

Name: Stracoto with Porcini Mushrooms
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms boneless beef chuck roast; 414 milliliters canned beef broth; 14 grams dried porcini mushrooms; 237 milliliters dry red wine; 1 large sprig fresh rosemary, plus extra for garnish; 6 garlic cloves, coarsely chopped; 3 Tbsps olive oil; 2 onions, sliced; 8 servings Salt and freshly ground black pepper

Stracoto with Porcini Mushrooms might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 45g of protein, 31g of fat, and a total of 503 calories. If you have garlic cloves, wine, rosemary, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 3 hours and 55 minutes.

Instructions

Preheat the oven to 350 degrees F.

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Oven

Pat the beef dry with paper towels.

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Beef

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Paper Towels

Sprinkle the beef generously with salt and pepper.

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Salt And Pepper

Beef

Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.

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Olive Oil

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Roasting Pan

Add the beef and cook until brown on all sides, about 15 minutes total cooking time.

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Beef

Transfer the beef to a bowl.

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Beef

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Bowl

Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes.

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Onion

Cooking Oil

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Frying Pan

Pot

Add the garlic and saute 1 minute.

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Garlic

Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.

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Mushrooms

Broth

Beef

Wine

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Oven

Frying Pan

Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices.

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Beef

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Cutting Board

Aluminum Foil

Frying Pan

Transfer the pan juices and vegetables to a blender and puree until smooth.

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Vegetable

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Blender

Frying Pan

Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.

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Salt And Pepper

Rosemary

Sauce

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Sauce Pan

Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

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Rosemary

Sauce

Beef