PORT AND MUSHROOM BEEF STEW
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.
Servings: 4 people
- 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
- Place porcini mushrooms in 2 cups of boiling water. Set aside.
- Trim fat from roast. Then cut beef into 1 inch cubes. Toss beef in 1 tbsp flour, salt and pepper.
- Preheat oven to 275F.
- Place a large pot on the stove top over medium high heat. Add olive oil and bring to temperature.
- Sear beef in pot until meat is brown. Remove from pot and set aside.
- 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.
- Once sauce has thicken, stir in seared beef cubes. Pour in beef stock and porcini mushrooms with liquid to fully cover beef.
- Cover and place in oven for 3 hours.
- Removed from oven skim any fat from stew, and serve over mashed potatoes.
DISCLOSURE: WHILE I RECEIVED COMPENSATION FOR THIS POST, THE OPINIONS ARE MY OWN.