Beef Stew with Dried and Fresh Mushrooms


Would I be exaggerating if I said this is one of the most delicious meat dishes I've ever made? According to my palate, No :)

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

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

By the way.. I won't be much around from this weekend. We have 2 friends coming from Istanbul with their 1.5 years old and also another friend from around here. For the first time in our lives we will be going around with caravan on a 5 days trip. We are quite excited and hopeful about it. That being said, I won't be able to publish new recipes for the time being or reply your comments if there may be any.

See you soon...

And finally here are the ingredients and preparation for the mentioned beef stew:

10g dried mushrooms
Lukewarm water
80g onion
30g extra virgin olive oil
600g beef (cubed around 2.5-3cm)
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

  • 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

Afiyet olsun...

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

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