Beef with Porcini Mushrooms

Instructions

1. Start by rehydrating the porcini mushrooms. Place them in a small bowl and cover with 1 cup of hot water. Let them soak for about 15 minutes until softened.
2. While the mushrooms are soaking, season the beef cubes with salt and black pepper. Then toss them with the flour until evenly coated.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes in batches, being careful not to overcrowd the pan. Brown them on all sides, about 5 minutes per batch, then remove them with a slotted spoon and set aside.
4. In the same skillet, add the chopped onion. Sauté for about 4 minutes until softened. Then, add the minced garlic and cook for another minute.
5. Stir in the tomato paste and cook for another minute, which will help deepen the flavor.
6. Pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let it simmer for about 2 minutes until slightly reduced.
7. Drain the porcini mushrooms through a strainer, reserving the soaking liquid. Chop the mushrooms coarsely and add them to the pan along with the soaking liquid, strained to remove any grit.
8. Return the browned beef to the skillet and add the beef broth and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it cook for about 30 minutes. Stir occasionally to prevent sticking.
9. After 30 minutes, uncover and simmer for an additional 10 minutes to allow the sauce to thicken. Taste and adjust seasoning if necessary.
10. Garnish with chopped fresh parsley before serving. Pair it with crusty bread or mashed potatoes to soak up the delicious sauce.