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“This recipe came from Relish Mag”
3hrs 30mins

Ingredients Nutrition


  1. Heat 1 cup beef broth. Add mushrooms and soak until softened.
  2. Heat a large Dutch oven over medium-high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add pancetta, onion, carrot and celery. Cook, stirring, until golden.
  3. Add garlic and cook 1 minute. Season with salt and pepper. Add bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
  4. Add meat, tomatoes, porcini mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover, and cook 2 1/2 to 3 hours, or until meat is tender. Turn meat over halfway through cooking time.
  5. Transfer meat to a cutting board. Let meat stand 10 minutes before slicing. Serve with vegetables and juice.

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