Lidia Bastianich - Beef in Sguazet (Beef Stew) |
Cuisine: Italian/Istrian
Author: Lidia Bastianich's "La Cucina di Lidia"
A hearty stew that marries well with polenta, pasta or risotto,
- ½ ounce (about 6 pieces) dried porcini mushrooms
- ⅓ cup olive oil
- 2 large onions, minced
- 2 beef marrow bones
- 3½ pounds stewing beef, cut into 1" cubes
- 4 bay leaves
- 2 whole cloves
- ¼ tsp. salt (I added ¾ tsp.)
- 1 cup dry red wine, Chianti or Barolo
- 4 tsps. tomato paste
- 4 cups chicken stock
- (Lidia also says that in her childhood, paprika and sour cream were sometimes added to this stew, so I added 1½ tsp. sweet paprika, ½ tsp. hot paprika and a good grinding of black pepper)
- Soften the dried porcini about 30 minutes in a cupful of warm water, trim, and reserve the strained liquid.
- In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent.
- Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer.
- Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half.
- Add the tomato paste and the porcini.
- Stir slowly and thoroughly, and add the reserved mushroom liquid.
- Simmer five minutes.
- Add half the chicken stock, bring to a boil, reduce to a simmer, and cook until the sauce thickens, about two hours.
- As the mixture cooks, add the remaining stock little by little.
- When the sguazet is finished, there should be about 6 cups of thick, chunky sauce.
- Serve with pasta, polenta or rice.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/02/lidia-bastianich-beef-in-sguazet-beef-stew.html
3.5.3251