Tonight it was dinner with my gal pals in Women Who Wine. We are a group of women who love wine, food and sharing gastronomic and wine experiences together. We meet once a month over dinner and a glass or two of vino. Tonight it was at my place on a rainy California evening.
On a rainy night what better thing to have than a good hearty beef stew. I made it yesterday so the flavors would meld. As it happened there were only three of us for dinner on this miserable night, so I had a lot of leftovers. Oh well, I enjoyed the leftovers.
BEEF & WILD MUSHROOM STEW
2 leeks diced
6 shallots sliced
3 shallots diced
3 lbs. cross rib roast cut into large chunks
1 bottle of hearty red wine
2 cups of homemade tomato sauce
salt,pepper
fresh thyme- bunch
sage - 5 leaves
2 bay leaves
1 tbl dried marjoram
2 tbl dried greek oregano
seasoned flour
1 1/2 ounce dried porcini, morel, reconstituted on Water for 1 hour, chopped
1. Preheat oven to 350 degrees.
2. Saute the sliced shallots and the leek in olive oil until softened.
3. Reserve the shallots and the leek.
4. Dredge the meat in seasoned flour and then brown the meat in olive oil.
5. Remove the meat from the pan, and deglaze the pan to get all the brown bits.
6. Add the meat, reserved shallots and leek back into the pan along with the remaining ingredients.
7. Cook stew in oven for 3 hours until the meat is falling apart.
Serve with mashed potatoes.
ENJOY!
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