Lidia Bastianich Beef In Sguazet Beef Stew Recipes

LIDIA BASTIANICH - BEEF IN SGUAZET (BEEF STEW)

Steps:

• 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.

LYDIA'S PORTUGUESE BEEF STEW

Steps:

• Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
• Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
• Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
• Add last, salt and garlic salt/powder to taste.