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
Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce
Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...
4
Serves8
IngredientsSalmon
Main IngredientMezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate
We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.
4
Serves14
IngredientsCheese
Main IngredientPanna Cotta al BaileysBaileys Panna Cotta
Like most great concoctions, this dessert was created by chance when my wife bought a bottle of Baileys liqueur for one of our dinner guests. I thought I’d try it in the panna cotta I was making... All I can say is 'wow'!
6
Serves6
IngredientsZuccotto panettone e MarsalaPanettone, Chocolate and Marsala
This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.
8
Serves8
IngredientsChocolate
Main IngredientZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup
You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...
4
Serves14
IngredientsPappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce
Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....
6
Serves10
IngredientsVegetables
Main Ingredient
Discuss This Recipe