Catalan Beef Stew With Mushrooms Recipes

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CATALAN BEEF STEW



Catalan Beef Stew image

Make and share this Catalan Beef Stew recipe from Food.com.

Provided by Satyne

Categories     Spanish

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 14

250 g piece pancetta, coarsely chopped
80 ml extra virgin olive oil
2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces
80 ml red wine vinegar
2 brown onions, halved, finely chopped
4 garlic cloves, finely chopped
750 ml beef stock
250 ml dry red wine
2 tablespoons tomato paste
2 (7 cm) cinnamon sticks, lightly crushed
4 sprigs fresh thyme
3 slices orange peel
30 g good-quality dark chocolate, finely chopped
fresh flat leaf parsley, to serve

Steps:

  • Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
  • Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
  • Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
  • Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.

Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4

FRICANDó AMB MOIXERNONS - BEEF WITH WILD MUSHROOMS



Fricandó Amb Moixernons - Beef With Wild Mushrooms image

From www.eatcatalunya.com " Fricandó is a rich and flavorful beef stew, made with moixernons, a Catalan wild mushroom." One of my favorite things to eat is roast and I absolutely LOVE mushrooms! Posted for ZWT 5.

Provided by ThatSouthernBelle

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs chuck roast or 2 lbs skirt steaks, cut in slices thick
1 cup flour
sea salt
pepper, ground
1/3 cup olive oil
2 sprigs fresh oregano or 1 teaspoon dried oregano
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 sprigs fresh marjoram or 1 teaspoon dried marjoram
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
2 yellow onions, thinly sliced
2 tomatoes
3 garlic cloves, crushed
1 cup dry white wine
1 bay leaf
2 pinches nutmeg, freshly grated
1 ounce bittersweet chocolate
2 ounces dried wild mushrooms, soaked in water to cover overnight
3 cups beef stock

Steps:

  • Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the beef slices on both sides in the seasoned flour, shaking off any excess.
  • In a heavy-bottomed Dutch oven or flameproof ceramic baking dish over medium heat, warm the olive oil. Working in batches if necessary, add the beef and brown on all sides, about 5 minutes. Transfer the beef to a plate with a slotted spoon. Reserve the pot with the remaining oil.
  • Next, make a sofregit. If using fresh oregano, thyme, marjoram, and rosemary sprigs, tie them in a bundle with kitchen string and set aside. Return the pot to medium heat, add the onions, and sauté until soft, about 3 minutes. Cut the tomatoes in half and, using the large holes of a grater-shredder, grate the pulp directly into the pot. Discard the skins. Add the garlic. When the vegetables are cooked, after about 4 minutes, add the wine. Add the gerb bundle or dried herbs and the bay leaf and nutmeg. Then grate the chocolate directly into the pot. Simmer over medium heat until the ingredients begin to form a sauce, about 5 minutes.
  • Drain the mushrooms in a sieve ined with cheesecloth, reserving the liquid, and add to the pot. Return the beef to the pot with any juices. Add the stock and enough of the mushroom-shoaking liquid to cover the beef. Season to taste with salt and pepper.
  • Reduce the heat to low, cover partially, and cook until the beef is thoroughly tender and the sauce is thick and concerntrated, about 1 hour. If using fresh herbs, remove and discard the herb bundle, and then discard the bay leaf. Transfer to a warmed serving dish or serve in the Dutch oven.

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