Beef Stew with Dried and Fresh Mushrooms (with photo)

[farfallina]

Beef Stew with Dried and Fresh Mushrooms :

Ingredients:
10g dried mushrooms
Lukewarm water
80g onion
30g extra virgin olive oil
600g beef (cubed around 2.5-3cm)
Flour
50g white wine
50g tomato pure
300g boiling water
1 tbsp Thermomix Vegetable or Meat Stock Concentrate
400g mushrooms, sliced
Salt (if needed)
Black Pepper
1 tbsp finely chopped parsley


Preparation:
    Soak dried mushrooms in lukewarm water for 30 minutes
    Chop onion for 5 seconds on Speed 5
    Add oil together with well-drained mushrooms. Cook for 3 minutes at 100°C on Speed 3
    Coat meat with flour, shake of any excess. Add them into TM Bowl. Cook for 3 minutes at Varoma Temperature on Reverse/Speed 1
    Add wine and cook for 5 minutes at 100°C on Reverse/Speed 1
    Add tomato pure, boiling water, Thermomix concentrate and sliced mushrooms. Cook for 20 minutes at 100°C on Reverse/Speed 1
    Add black pepper and salt (only if needed). Cook for 20 minutes at Varoma Temperature on Reverse/Speed 1 (Cooking time may vary depending on the meat)
    Transfer into serving casserole, sprinkle with parsley
    Serve into the plates

Serving tip: This meat dish would go great with some rice pilaf and/or potato pure


Adapted with a few changes from the recipe named Bocconcini di Vitello alla Boscaiola in the book called A Tavola con la Carne


Photos: http://thermomixtarifdefterim.blogspot.com/2011/07/beef-stew-with-dried-and-fresh.html


Tips/Hints:
In the original recipe there were porcini mushrooms as both dried and fresh mushrooms. Since porcinis have always very high price tags I used what i got at home which were champignons. I don't know how this would result with porcini but I can't complain about how it turned out with champignons. It was one of the best meat dishes I've ever made with TM!

I'd recommend you to stick with the recipe and use both fresh and dried mushrooms. (Some might think to exclude dried mushrooms since there are fresh ones already) You will see that they increase the flavour of the dish very much

[judydawn]

Looks nice and rich tasting farfallina - have to agree with you about the dried mushies adding more flavour and also the cost of the porcinis.  I always replace porcinis with ordinary dried because of that factor.

[Bedlam]

Where do you buy dried mushrooms? I found a forest mix - dried mushrooms in the pantry man but none in my supermarket.

[judydawn]

You have a lot more choice in an Asian supermarket Denise but our supermarkets should have some types - you may just need to ask one of the workers where they are.  I think ours are in the Asian section at Foodland.

[hopefulcook]

I was going to ask the same thing - I guess the Asian dried ones will be ok?

[judydawn]

You can get some really weird looking Asian dried mushrooms but I'm sure farfallina just used a normal type dried one here hopefulcook - anything you are happy to use I say.

[hopefulcook]

By the way happy caravaning Farfallna. I am sure you can't go wring touring the Italian countryside in summer!! Middle of winter here I would love a summer holiday!

[Bedlam]

Thanks again Judydawn

[farfallina]

I buy dried mushrooms always from the supermarket but I guess this doesn't matter much since I live in another country  

I usually use normal type as judy said, champignons or portobello
I believe any another kind would be OK as well
If they are discounted also porcini!

thanks hopefulcook.
I am so happy it is summer. I don't like winters at all!!