Port and Mushroom Beef Stew
Recipe type: Main
Serves: 4
Port and porcini mushrooms make for a deep, richly flavored sauce that transforms the typical beef stew into something deliciously magical! Recipe included dutch oven and pressure cooker instructions.
  • 2 lbs boneless top sirloin beef roast
  • 1 cup diced onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 1 clove garlic, minced
  • 1 cup sliced crimini mushrooms
  • ¼ cup dried porcini mushrooms
  • 1 cup ruby port
  • 1 cup beef stock
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 tbsp flour, divided
  • salt pepper
  1. Place porcini mushrooms in 2 cups of boiling water. Set aside.
  2. Trim fat from roast. Then cut beef into 1 inch cubes. Toss beef in 1 tbsp flour, salt and pepper.
  3. Preheat oven to 275F.
  4. Place a large pot on the stove top over medium high heat. Add olive oil and bring to temperature.
  5. Sear beef in pot until meat is brown. Remove from pot and set aside.
  6. Add in onion, carrot, celery and garlic to pot, reduce heat to medium and saute until soft. Mix in crimini mushrooms, saute for 2 minutes. Stir in port scraping the bottom of the pot as you pour in. Bring to a boil and stir in 1 tbsp of flour to thicken.
  7. Once sauce has thicken, stir in seared beef cubes. Pour in beef stock and porcini mushrooms with liquid to fully cover beef.
  8. Cover and place in oven for 3 hours.
  9. Removed from oven skim any fat from stew, and serve over mashed potatoes.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2016/11/02/port-and-mushroom-beef-stew/