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A new twist on an old favorite. Wonderful aromas waft through the whole house!
2 lbs stew meat, trimmed of fat and in 1 ½ inch cubes
1-2 T olive oil
1 large onion, chopped
6 cloves garlic, minced
finely ground black pepper
1 lb mushrooms, cleaned and sliced
1-1 ½ ounces dried porcini mushrooms
2 cups beef broth
2 cups Mother Clone Zinfandel
Preheat oven to 350 degrees
Soak dried mushrooms in hot water for 20 minutes, strain, reserving soaking water, rinse mushrooms and set aside. Heat dutch oven to medium high. Pour ½ T of olive oil into pan, add onion and sauté for 10 minutes. Add garlic and sauté 2 more minutes.
Scoop out onion mixture and set aside. Add 1 tablespoon olive oil and heat to medium high. Roll beef cubes in mixture of flour, pepper and salt (to taste). Add beef cubes in batches and brown on all sides. Take meat out and set aside.
Pour all mushrooms into pan and sauté for 5 minutes. Add onions and beef to pan. Pour in beef broth, reserved soaking water and zinfandel. Secure lid and put in oven for 1-2 hours—the longer the better. Check halfway through to add liquid (stock, water, wine or a blend thereof) if necessary. Serve over pasta, polenta or rice.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927