Beef with Porcini Powder and Dried Porcini Mushrooms
This is a rich and robust pot roast. If you have any leftovers, use them as a base to cook beans or make a soup. We like to serve the pot roast over a bed of boiled egg noodles.
3.5 lbs beef round or London broil
Salt and freshly ground black pepper to taste
4 tablespoons (or more) Porcini powder (if you don’t have your own, try D’Artagnan’s
1 tablespoon butter
1 cup coarsely chopped white or yellow onion
1 1/2 cups chopped carrots
1 1/2 quarts chicken or beef stock (low sodium all-natural or homemade is best)
1 jar D’Artagnan dried Porcini mushrooms
Chopped fresh flat leafed parsley for garnish
Cut any very thick bits of fat off the beef (leaving some on is good). Cut the meat into pieces 2 to 3 inches square. Combine salt, pepper, and Porcini powder in a plate and dredge the beef pieces in it. Be sure they are totally covered with the powder.
Melt the butter in a large Dutch oven over a medium high heat. Add the meat and brown on all sides, about 5 minutes. Add the onions and carrots. Cook over a medium high heat for a couple of minutes, to caramelize the carrots a bit, then add 1 quart of beef stock. Cover the pot and bring to a boil, then turn down the heat to a low boil and cook for 1 1/2 hours. Add the remaining 2 cups (1/2 quart) of stock, cover and turn the heat down to low and cook for another 1 1/2 hours. Add the dried porcini mushrooms and cook for an additional 1/2 hour. Most of the stock will become absorbed and evaporated, but the meat should stay wet and saucy and stewy. Add water if it is beginning to stick to the bottom of the Dutch oven. The meat is done when it is easily torn with a fork. Check the seasoning.
Serve over egg noodles if you like, garnished with the parsley.