What I like about this recipe is that it has very simple ingredients and how delicious it was. Courtesy of Lidia Bastianich from her La Cucina di Lidia recipe book.
Manzo in Squazet
1/2 ounce or 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 inch squares
4 bay leaves
2 whole cloves
1/4 teaspoon salt
1 cup dry red wine
4 teaspoons tomato paste
4 cups chicken stock
Soften the dried porcini in a cupful of warm water for about 30 minutes. Trim and reserve the liquid.
Cook the onions in the oil over medium high heat for about 10 minutes or until it’s translucent. Add the bones, meat, bay leaves, cloves, and salt. Saute for 10 more minutes. Add the wine and raise the heat. Cook for another 10 minutes for the wine to reduce by half. Add the tomato paste and the porcini. Sir slowly and add the mushroom liquid. Simmer for another 5 minutes.
Add half the chicken stock, bring to a boil and then reduce heat to a simmer and cook for 2 hours. Add the rest of the chicken stock slowly little by little over the course of the 2 hours. You should have about 6 cups of chunky sauce.
Hi love, at the end throwout bay leaves and bones? Not to sound like an idiot but what is the point of the bones? Just getting the marrow out? Also it looks like you served over rice, can it go over pasta or a potato dish? Looks fantastic!
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Yes throw out the bay leaves and bones. Being an Italian dish Lidia suggested fresh pasta. She also suggested you can add sour cream and paprika it for a Hungarian twist. So I added my Cuban heritage and served with rice. It was delicious.
What kind of wine did you use? That is the part where I always get confused!
Hi Chris. Lidia suggest a Chianti or Barolo. I used a Cabernet that I had previously opened. Hope this helps.