Italian Beef Stew

• 1 ounce dried porcini mushrooms
• 1 12 cups lukewarm water
• 4 tablespoons olive oil
• 2 ounces pancetta, cut into 1/4-inch dice
• 1 12 lbs boneless beef shank or 1 12 lbs beef chuck, cut into 1-inch cubes
• salt & freshly ground black pepper
• 1 medium onions (1 cup) or 1 large onion, finely chopped (1 cup)
• 3 garlic cloves, finely chopped
• 12 cup dry red wine
• 1 (14 ounce) can plum tomatoes, drained, chopped
• 1 sprig fresh rosemary or 14 teaspoon crumbled dried rosemary
• 2 tablespoons chopped fresh Italian parsley

1. Heat oven to 350 degrees.
2. Soak mushrooms in 1-1/2 cups water in small bowl.
3. Heat 2 T. oil in Dutch oven over medium-low heat.
4. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes.
5. Transfer to bowl with slotted spoon.
6. Sprinkle beef with salt and pepper.
7. Add 1 T. oil to Dutch oven and heat over medium-high heat.
8. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch.
9. Transfer to bowl with pancetta.
10. Drain mushrooms, reserving soaking liquid.
11. Rinse mushrooms thoroughly, then coarsely chop.
12. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
13. Add remaining 1 T. oil to Dutch oven and heat over medium-low heat.
14. Add onion and garlic and saute until softened, about 5 minutes.
15. Add reserved mushroom liquid and the wine.
16. Increase heat to medium-high and boil 3 minutes.
17. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta.
18. Bake covered until beef is tender, about 1-1/2 hours.
19. Taste and adjust seasonings.
20. Stir in parsley.

porcini mushrooms, water, olive oil, pancetta, beef shank, salt, onions, garlic, red wine, tomatoes, rosemary, fresh italian parsley

Taken from www.food.com/recipe/italian-beef-stew-307954 (may not work)