Best Stracoto With Porcini Mushrooms Recipes

Stracotto (Pot Roast) with Porcini Mushrooms image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h57m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Steps:

Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.
Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Stracoto with Porcini Mushrooms image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 9

1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish

Steps:

Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.