Sunday: Beef stew with porcinis

A simple, but very good, stew: Soak 30g dried porcinis in warm water, brown 600g of bite-sized pieces of beef well in clarified butter, remove from the pan. Cook two diced red onions, 4 cloves of chopped garlic, 1 stalk diced celery, one large diced carrot, and two diced sweet peppers in the same pan until the onions are soft. Sprinkle over a Tbs or so of flour, mix well, and let cook another couple minutes, stirring frequently. Add a couple bay leaves, a sprig or two of thyme, and a bottle of light red wine and bring to a simmer. Chop the mushrooms and add them along with their strained soaking water. Let simmer open until the beef is ready, 1-1.5 hours. Adjust seasonings and serve over rice.

To go along with the stew I chopped a couple summer squash in large dice and cooked them with a diced kohlrabi in olive oil until the vegetables were done. 5 minutes before serving I added some chopped basil and lemon thyme.

Naturally there was a green salad.