Stufato Di Manzo
Beef And Wild Mushroom Stew
About This Recipe
Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my beef and wild mushroom stew for you to enjoy.
I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can’t find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable stock and both work just as well. Whatever you do, make sure the oven is preheated, and once the stew is out of the oven, let it rest for a good 10 minutes to allow the sauce to thicken.
Ingredients
- 400g Lean Rump Steak, Cut Into 2cm Cubes
- 1 Tablespoon Plain Flour
- 2 Tablespoons Extra Virgin Olive Oil
- 200g Baby Onions
- 50g Pancetta, Diced
- 150g Mixed Wild Mushrooms, Cleaned And Roughly Sliced
- 1 Carrot, Large, Cut Into 1cm Cubes
- 2 Garlic Cloves, Finely Chopped
- 150ml Red Wine
- 1 Tablespoon Tomato Paste
- 400ml Beef Stock
- 3 Rosemary Sprigs
- 1 Bay Leaf
- To Taste Salt
- To Taste Freshly Ground Black Pepper
Weight Converter
Found in This Book
Feast your eyes on the finest beef and wild mushroom stew! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Preheat the oven to 200°C/400°F/gas mark 6.
Placed the cubed beef in a large bowl and dust with the flour.
Heat the oil in a large, non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.
Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.
Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil.
Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.
Before serving, season with salt and pepper and allow the casserole to rest, out of the oven, for 10 minutes.
Once you’re done, simply sit back and enjoy your beef and wild mushroom stew and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Torta Leggera al LimoneSuper-Light Lemon Sponge Cake
There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...
16
Serves7
IngredientsLemon
Main IngredientZuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup
I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...
6
Serves15
IngredientsVegetables
Main IngredientCOPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello
For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...
4
Serves10
IngredientsStrawberries
Main IngredientInsalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette
This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.
4
Serves10
IngredientsVegetables
Main IngredientInsalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs
A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.
4
Serves10
IngredientsGnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga
This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.
4
Serves10
IngredientsClams
Main Ingredient
Discuss This Recipe