Ciao Chow Linda

Lidia Bastianich – Beef in Sguazet (Beef Stew)

Cuisine: Italian/Istrian

Author: Lidia Bastianich’s “La Cucina di Lidia”

Serves: serves 8

A hearty stew that marries well with polenta, pasta or risotto,

Ingredients

• 1/2 ounce (about 6 pieces) dried porcini mushrooms

• 1/3 cup olive oil

• 2 large onions, minced

• 2 beef marrow bones

• 3 1/2 pounds stewing beef, cut into 1″ cubes

• 4 bay leaves

• 2 whole cloves

• 1/4 tsp. salt (I added 3/4 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 1 1/2 tsp. sweet paprika, 1/2 tsp. hot paprika and a good grinding of black pepper)

Instructions

1. Soften the dried porcini about 30 minutes in a cupful of warm water, trim, and reserve the strained liquid.

2. In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent.

3. Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer.

4. Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half.

5. Add the tomato paste and the porcini.

6. Stir slowly and thoroughly, and add the reserved mushroom liquid.

7. Simmer five minutes.

8. Add half the chicken stock, bring to a boil, reduce to a simmer, and cook until the sauce thickens, about two hours.

9. As the mixture cooks, add the remaining stock little by little.

10. When the sguazet is finished, there should be about 6 cups of thick, chunky sauce.

11. Serve with pasta, polenta or rice.