Mushroom Stew with Red Wine

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Stew with Red Wine

Ingredients

Pork chop with bone - 5 lbs
Onion - 15.9 oz
Vegetable Oil - ¼ cup
Water - 7 cups
Rosé Dry Wine - 1½ l
Yellow Cherry Tomatoes - 1 piece
Ground clove - a pinch
Butter - 2.1 oz
Shallot - 2.5 oz
Fresh Rose Hips - 1 sprig
Fresh Mushrooms - 1⅖ kg
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat the vegetable oil in a pot over high heat. Add the chopped beef with bones and thinly sliced onion. Cook, stirring, for 25 minutes.

Step 2

Add 1 cup of water and cook for another 8 minutes until a glaze forms. Add the remaining water, wine, finely chopped tomato, and cloves. Bring to a boil, reduce heat, cover, and simmer for 4 hours.

Step 3

Strain the broth into a bowl and cool for 1 hour.

Step 4

Skim the fat from the broth, pour it back into the pot, and cook for another 30 minutes uncovered until the volume reduces to 2 cups.

Step 5

Melt the butter in a skillet over high heat. Add the finely chopped shallots and rosemary sprig and sauté for 2 minutes. Add the thinly sliced mushrooms and cook for 10 minutes, stirring. Add the broth and cook for another 15 minutes until the sauce thickens. Season with salt and pepper to taste.