Porcini Mushroom Beef Stew

porcini mushroom beef stew

5 from 5 reviews

Porcini Mushroom Beef Stew Beef slowly simmers in red wine, herbs, and vegetables, resulting in delicious Italian comfort food.






  1. Make the marinade: Combine all the marinade ingredients, from the wine through the fennel powder, in a large bowl. Place the beef in a large sealable plastic bag, then pour the marinade into the bag (having a helper is handy here). Gently shake the beef around a bit to get it well-coated, then squeeze the air out of the bag and seal it tightly. Store the beef in the refrigerator for at least 6 hours or overnight.
  2. Prepare porcini: Reconstitute the dried porcini mushrooms 30 minutes prior to starting to cook the stew. Heat the water in a pan. When it starts to boil, remove from stove and pour over the dried porcini in a bowl that can withstand the hot water. Let the porcini soak in the water for at least 30 minutes.
  3. Drain & rinse mushrooms: Place a sieve over a bowl and line it with a wet paper towel. Pour the mushrooms into the sieve. Reserve the porcini soaking water. Rinse the mushrooms, then coarsely chop and set aside.
  4. Preheat oven to 300 degrees as you get ready to brown the meat and veggies
  5. Drain beef & reserve marinade: To start making the stew, place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, patting it with paper towel to dry it a bit, and scrape off big pieces of herbs and spices from the marinade. Set the beef aside in a bowl.
  6. Brown vegetables: Heat the oil on medium heat in a dutch oven. Add the finely chopped onion, carrot, and celery to the pan, cook for a few minutes until it starts to soften.
  7. Brown the beef: Add the garlic, cook for another minute. Next, stir in the beef, combining it well with the veggies. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
  8. Add liquid: After the beef has browned, stir in the reserved marinade and 1 cup of the porcini liquid. Bring the liquid to a boil, then reduce to simmer for about 5 minutes, allowing the liquid to reduce a bit.
  9. Cover the Dutch oven / copper pan and move the stew to the oven, where it will braise for a total of 3 hours.
  10. Braise in oven 3 hours: Braise at 300 degrees for one hour. If you are using a convection setting, lower the temperature to 275 after the first hour, and braise for an additional 2 hours at 275. If you are using a conventional setting, leave at 300 degrees for the entire 3 hours.
  11. Finish on stove top: Carefully move the stew back to the stovetop after the 3 hours. Bring to a steady simmer, and add the garlic powder, chopped porcini mushrooms, salt and pepper to taste. Simmer partially covered for 30 minutes reduce and thicken the stew. At the end of this cooking time, stir in the parsley, olives and lemon zest.
  12. Serve: We like to serve the stew over mashed potatoes, or you can serve with noodles or directly in a bowl. Enjoy with a glass of Nebbiolo or other Italian red wine!


Keywords: mushroom beef stew, porcini beef stew, beef with porcini mushrooms, braised beef stew

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