by Abra Bennett
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Photo by Abra Bennett
Abra Bennett's Notes:
Expand1 bottle red wine, preferably Côtes du Rhône Ask a question about this ingredient
1 cup beef broth Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
2 large cloves garlic, chopped Ask a question about this ingredient
2 teaspoons dried bouquet garni herb mix Ask a question about this ingredient
1 pound shiitake mushrooms Ask a question about this ingredient
1 large carrot, finely diced Ask a question about this ingredient
6 ounces guanciale or pancetta, cubed Ask a question about this ingredient
3 tablespoons fruity olive oil Ask a question about this ingredient
2 pounds cubed well-marbled beef, preferably chuck Ask a question about this ingredient
1 cup sundried tomatoes in oil Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
half of the sliced shiitakes from making the stew Ask a question about this ingredient
2 tablespoons fruity olive oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon dried thyme Ask a question about this ingredient
Pour the entire bottle of wine into a heavy pot, the one in which you will cook the stew. Add the beef broth, onion, garlic, and carrot.
Ask a question about this stepRemove the stems from the shiitakes and set the mushroom caps aside. Place the stems on a square of cheesecloth, add the bouquet garni, and tie into a tight bundle with kitchen twine. Place the bundle into the pot with the wine, bring to a boil, then let simmer gently for 10 minutes. Turn off the heat under the pot.
Ask a question about this stepSalt and pepper the beef liberally. In a heavy skillet, heat 1 T of the olive oil, add the guanciale or pancetta and sauté until golden. Remove from skillet and drop the meat into the pot containing the wine mixture. Using the remaining 2 T olive oil as necessary, brown the beef in batches, being careful not to crowd the meat in the pan. You want the beef to be really brown on all sides, almost chocolate colored - for best results, don't use a nonstick pan. As each cube of beef is browned remove it from the skillet and drop it into the pot containing the wine mixture. When all the beef is soaking in the wine, cover the pot and let it all marinate for 1 hour (no heat at this point!).
Ask a question about this stepSlice the shiitake caps into 1/4" slices. Half of the slices will go into the stew itself, the other half will be for making the shiitake crisps.
Ask a question about this stepTo make the crisps, preheat the oven to 375° Place a Silpat on a cookie sheet, or use a nonstick sheet pan. Drizzle the shiitake slices with 2 T olive oil and sprinkle them with the salt and thyme. With your hands, toss it all together to thoroughly coat the mushrooms. Place in the hot oven and bake for 30-35 minutes, tossing and turning them occasionally, until they are crisp and brown. Set aside on paper towels to drain and dry.
Ask a question about this stepAfter the beef has marinated for 1 hour, remove the cheesecloth bundle, squeezing it well into the pot to extract all of the mushroom juices. Bring the pot to a boil, then reduce to a steady simmer. Cover and simmer for 1 hour. Add the other half of the sliced shiitakes and the sundried tomatoes and simmer for another 1 to 1 1/2 hours, until fork tender. Just before serving add the butter and stir well until the butter is melted and the sauce is shiny. Taste for salt and pepper and adjust seasoning if necessary.
Ask a question about this stepServe with mashed potatoes or polenta, and a dark green vegetable like spinach or kale.
Ask a question about this stepI love the crunchy/meaty combo here....as well as the shitake mushrooms. Thanks for sharing.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
That is such a cool process--browning the meat, then marinating it. I love the addition of sundried tomatoes. I love them so much in everything!