Serves: 6
Total Calories: 239

1/2 cup dried porcini mushrooms
1 cup warm water
1/4 cup olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
2 large onions, finely chopped
2 tablespoons tomato paste
1 cup dry red wine
2 bay leaves
pinch of ground cloves
salt and freshly ground black pepper
2 cups homemade Meat Broth or store-bought beef broth

1 Soak the mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl.

2 In a large skillet, heat the oil over medium heat. Pat the beef dry. Add the beef and brown well on all sides, about 10 minutes, transferring the pieces to a plate as they brown.

3 Add the onions to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and bring the liquid to a simmer.

4 Return the meat to the pan. Add the mushrooms and their liquid, the bay leaves, cloves, and salt and pepper to taste. Add the broth. Cover and simmer, stirring occasionally, until the meat is tender and the liquid is reduced, 2 1/2 to 3 hours. If there is too much liquid, uncover the pot for the last 30 minutes. Remove the bay leaves. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 239
Calories from Fat: 118

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