Catalan-Style Beef Stew with Mushrooms

Ingredients

• 2 tbsp olive oil (for the stew)
• 2 onions (large, chopped fine)
• 0.5 tsp sugar
• Kosher salt (to taste)
• pepper (to taste)
• 2 plum tomatoes (halved lengthwise, pulp grated, skins discarded)
• 1 tsp smoked paprika
• 1 bay leaf
• 1.5 cup dry white wine
• 1.5 cup water
• 1 sprig fresh thyme (large)
• 0.25 tsp ground cinnamon
• 2.5 lb boneless beef short ribs (trimmed and cut into 2-inch cubes)
• 0.25 cup whole blanched almonds
• 2 tbsp olive oil (divided; 1 tbsp for picada, 1 tbsp for mushrooms)
• 1 slice hearty white sandwich bread (crust removed, torn into 1-inch pieces)
• 2 garlic cloves (peeled)
• 3 tbsp fresh parsley (minced)
• 0.5 lb oyster mushrooms (trimmed)
• 1 tsp sherry vinegar

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 300 degrees.

2. 2

   Heat 2 tablespoons olive oil in a Dutch oven over medium-low heat until shimmering.

3. 3

   Add the chopped onions, sugar, and ½ teaspoon salt; cook, stirring often, until onions are deeply caramelized, about 30 to 40 minutes.

4. 4

   Add the grated tomatoes, smoked paprika, and bay leaf; cook, stirring often, until the mixture is darkened and thick, about 5 to 10 minutes.

5. 5

   Add the wine, water, thyme sprig, and cinnamon to the pot, scraping up any browned bits from the bottom.

6. 6

   Season the beef short rib cubes with 1½ teaspoons salt and ½ teaspoon pepper and add them to the pot.

7. 7

   Increase the heat to high and bring the liquid to a simmer.

8. 8

   Transfer the pot to the oven and cook, uncovered, for 1 hour.

9. 9

   After 1 hour, stir the stew to redistribute the meat, return it to the oven, and continue to cook uncovered until the meat is tender, approximately 1½ to 2 hours longer.

10. 10

    While the stew is in the oven, prepare the picada: heat the almonds and 1 tablespoon of olive oil in a 10-inch skillet over medium heat, stirring often, until the almonds are golden brown, 3 to 6 minutes.

11. 11

    Using a slotted spoon, transfer the toasted almonds to a food processor.

12. 12

    Return the empty skillet to medium heat, add the torn bread pieces, and cook, stirring often, until toasted, 2 to 4 minutes.

13. 13

    Transfer the toasted bread to the food processor with the almonds, add the garlic cloves, and process until the mixture is finely ground, about 20 seconds, scraping the bowl as needed.

14. 14

    Transfer the ground mixture to a small bowl, stir in the minced parsley, and set aside.

15. 15

    Return the empty skillet to medium heat and heat the remaining 1 tablespoon of olive oil until shimmering.

16. 16

    Add the trimmed oyster mushrooms and ½ teaspoon salt; cook, stirring often, until the mushrooms are tender, 5 to 7 minutes. Transfer to a bowl and set aside.

17. 17

    Once the stew is finished, remove the bay leaf.

18. 18

    Stir the prepared picada, cooked mushrooms, and sherry vinegar into the stew.

19. 19

    Season with additional salt and pepper to taste and serve.

Notes

TO MAKE AHEAD: Follow the recipe through step 9 (the end of the oven cooking) and refrigerate for up to 3 days. To serve, add 1 cup water and reheat over medium heat. Proceed with the picada and mushroom assembly steps.

Nutrition per serving

• main
• stew
• beef
• mushrooms
• slow-cooked
• baked
• Spanish
• dinner