Tonight is a very different beef stew, lots of complex flavors, work intensive with extra steps I have not done before with a stew.
dried porcini mushrooms are soaked in hot coffee, drained, and soaking liquid reserved.
beef chuck roast is cut into good sized, thick squares, dust with coarse sea salt and freshly gr. black pepper, and brown well in olive oil, set into a bowl.
Add a good Merlot to pan, and Madeira wine, reduce by a third, pour wine over meat, mix well, set aside
Sauté 2 cups large dice onions, for about 40 minutes until very golden and soft, add lots of celery chunks, cremini, and fresh shitake mushrooms, season with s & p and cook about 10 minutes. Spices added now are sweet paprika, smoked paprika, dried thyme, cloves, canned plum tomatoes (broken up with your hand) porcini and the soaking liquid, cook for 5 minutes. Add 2 to 3 fresh bay leaves, beef stock, the beef and all the juices. Bring to simmer. Bake 1 hour at 325°, lower heat to 300° and cook 2 hours longer or until meat is very tender. Serve with horseradish cream.
Horseradish cream consists of:
1/2 cup cold heavy cream to soft peak. add 1/4 cup freshly grated or prepared horseradish
1/4 cup sour cream
dribble of apple cider vinegar, mix well
Serving over noodles, and there will be a nice chunk of an herbed focaccia bread for soaking up more juices.