Catalan-Style Beef Stew with Mushrooms

This recipe is an example of Catalan cuisine.  The region includes the northeast of Spain (Catalonia, including Barcelona), the southeast of France (Roussillon), and the small country of Andorra, nestled between the two countries, in the Pyrenees Mountains.

The recipe originally called for oyster mushrooms.  However, they are not available in my area.  Button mushrooms may be substituted for the oyster mushrooms, but in the demonstration, I am using crimini (baby portabella) mushrooms.  If using oyster mushrooms, remove woody stems before cooking.  This dish also includes a "picada", which helps to brighten the flavor and thicken the stew.  Serve this stew with boiled or mashed potatoes, or rice.

This recipe serves 4-6 people.

Stew ingredients:
2 T. olive oil
2 large onions, finely chopped
½ t. sugar
kosher salt, black pepper
2 plum tomatoes but lengthwise, grated on a box grater (skins discarded) OR
14½ oz. can petite diced plum tomatoes
1 t. smoked paprika
1 bay leaf
1½ c. dry white wine
1½ c. water
1 large sprig fresh thyme
¼ t. ground cinnamon
2½ lbs. boneless beef short ribs

Picada ingredients:
¼ c. slivered blanched almonds
2 T. olive oil
1 slice hearty white bread, crust removed (torn into one-inch pieces)
2 cloves garlic, peeled
3 T. fresh parsley, minced
½ lb. mushrooms, sliced
1 t. sherry vinegar (or white wine vinegar, if sherry vinegar is not available)

 

Adjust oven rack to middle position and preheat oven to 300º.  In a large dutch oven, heat oil over medium-low heat until shimmering.  Add chopped onions, sugar, and ½ t. salt.

 

 
Cook, stirring often, until onions are deeply caramelized, approximately 30-40 minutes.  Add tomatoes, smoked paprika, and bay leaf.  Cook, stirring often, until darkened and thick, approximately 5-10 minutes.

 

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

 
Season beef with salt and pepper and add to pot.  Increase heat to high and bring to simmer.  Remove from heat and transfer to oven and cook uncovered.

After one hour, remove from oven and stir stew to redistribute meat.  Return to oven and continue uncovered until meat is tender, approximately 1½ to 2 hours longer.

Picada: While the stew is in the oven, heat 1 t. oil in a 10-inch skillet over medium heat.  Add almonds and cook, stirring often, until almonds are golden-brown, approximately 3-6 minutes.  Using a slotted spoon, remove almonds to a food processor.  Return the now-empty skillet to medium heat, add bread, and cook, stirring often, approximately 2-4 minutes.  Transfer toasted bread to food processor, with the almonds.  Add garlic and process until mixture is finely ground, about 20 seconds, scraping the bowl as needed. 

Transfer mixture to a bowl, stir in parsley and set aside.

Return now-empty skillet to medium-heat, add 1 t. oil; heat until shimmering.  Add mushrooms and ½ t. salt.  Cook, stirring often, until tender, approximately 5-7 minutes.  Transfer to bowl and set aside.

Remove bay leaf from stew.  Stir in picada, mushrooms, and white wine vinegar.  Season with salt and pepper, to taste.  Serve.

This recipe is an adaptation of a dish prepared by America's Test Kitchen.