Stufato Di Manzo
Beef And Wild Mushroom Stew

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my beef and wild mushroom stew for you to enjoy.

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can’t find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable stock and both work just as well. Whatever you do, make sure the oven is preheated, and once the stew is out of the oven, let it rest for a good 10 minutes to allow the sauce to thicken.

TwitterFacebook

4

Serves

15

Ingredients

Beef

Main Ingredient

Meat Dishes

Type

Ingredients

  • 400g Lean Rump Steak, Cut Into 2cm Cubes
  • 1 Tablespoon Plain Flour
  • 2 Tablespoons Extra Virgin Olive Oil
  • 200g Baby Onions
  • 50g Pancetta, Diced
  • 150g Mixed Wild Mushrooms, Cleaned And Roughly Sliced
  • 1 Carrot, Large, Cut Into 1cm Cubes
  • 2 Garlic Cloves, Finely Chopped
  • 150ml Red Wine
  • 1 Tablespoon Tomato Paste
  • 400ml Beef Stock
  • 3 Rosemary Sprigs
  • 1 Bay Leaf
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest beef and wild mushroom stew! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 200°C/400°F/gas mark 6.

Placed the cubed beef in a large bowl and dust with the flour.

Heat the oil in a large, non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.

Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.

Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil.

Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.

Before serving, season with salt and pepper and allow the casserole to rest, out of the oven, for 10 minutes.

 

Once you’re done, simply sit back and enjoy your beef and wild mushroom stew and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Spicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

View Recipe

Next Recipe

Italian Beans with Rosemary on Garlic Toasts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe