Ingredients
½ cup porcini mushrooms, dried
1 cup water, warm
¼ cup olive oil
3 lb beef chuck, cut into 2-inch pieces
2 onions, large, finely chopped
1 cup dry red wine
2 tbsp tomato paste
2 bay leaves
1 pinch ground cloves
Salt, to taste
Pepper, to taste
2 cups beef broth
Preparation
Soak mushrooms in water for 30 minutes. Remove mushrooms and reserve the liquid.
Rinse the mushrooms under cold running water. Coarsely chop the mushrooms.
Strain the mushroom liquid through a paper coffee filter in a bowl. In a large skillet, heat the oil over medium heat.
Pat the beef dry. Add the beef to the skillet and brown well on all sides, for about 10 minutes, transferring the pieces to a plate as they brown.
Add the onions to the pot and cook for about 5 minutes, or until softened. Stir in the tomato paste. Add wine and bring the liquid to a simmer.
Return the meat to the pan. Add the mushrooms and their liquid, bay leaves, cloves and salt and pepper to taste. Add the broth.
Cover and simmer, stirring occasionally until the meat is tender and liquid is reduced. It should take 2½ to 3 hours. Once done, remove bay leaves and serve hot.
