Fricandó – Catalan Beef Stew with Mushrooms and Black Olives
140kcal
Ingredients
**For the Catalan beef stew**
- 800 g 1¾ lb beef round or top sirloin, cut into thin slices approximately 5 mm (¼ inch) thick
- 30 g 1 oz dried wild mushrooms, preferably moixernons or a mixed wild mushroom selection
- 150 g 5.3 oz fresh mushrooms, such as shiitake or cremini mushrooms, sliced
- 2 onions finely chopped
- 2 garlic cloves finely chopped
- 1 ripe tomato finely grated
- 1 tbsp tomato paste
- 150 ml ⅔ cup dry white wine
- 500 ml about 2 cups beef stock
- 100 g 3.5 oz whole pitted black olives
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or as needed for frying
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Fresh flat-leaf parsley finely chopped, for serving
**For serving**
- Saffron rice or turmeric rice
- Crusty bread optional
Method
- Place the dried wild mushrooms in a bowl and cover with warm water. Leave to soak for approximately 30 minutes, or according to the package instructions, until softened. Drain the mushrooms through a fine sieve, reserving the soaking liquid. If the liquid contains grit, strain it through a coffee filter or fine cloth.
- Season the beef slices lightly with salt and freshly ground black pepper. Dust both sides with the flour, shaking off any excess.
- Heat the olive oil in a large, heavy-bottomed casserole over medium-high heat. Working in batches, briefly brown the beef slices on both sides. They should develop a little color but do not need to cook through. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the chopped onions to the same casserole and cook for approximately 8–10 minutes, stirring occasionally, until softened and beginning to turn golden.
- Add the chopped garlic and cook for another minute.
- Add the sliced fresh mushrooms and cook for approximately 5 minutes, stirring occasionally, until they begin to soften and release their moisture.
- Stir in the grated tomato and tomato paste. Cook for another 3–4 minutes, allowing the tomato mixture to reduce slightly.
- Pour in the dry white wine and stir well, scraping up the browned bits from the bottom of the casserole. Allow the wine to simmer for approximately 2–3 minutes.
- Return the beef slices to the casserole, together with any juices from the plate. Add the soaked wild mushrooms, beef stock and black olives.
- Add some of the reserved mushroom soaking liquid for extra flavor, making sure any sediment has been removed. Use only as much as needed to create a generous sauce without completely drowning the meat.
- Bring everything to a gentle simmer. Cover with a lid and cook over low heat for approximately 1½ hours, or until the beef is tender. Stir occasionally and make sure the sauce does not dry out.
- If the sauce is too thin toward the end of cooking, remove the lid and simmer for another 5–10 minutes to reduce it. If it becomes too thick, add a little water or beef stock.
- Taste and adjust the seasoning with salt and freshly ground black pepper. Remember that the olives and stock may already contain salt.
- Sprinkle with finely chopped fresh parsley and serve hot with saffron rice, turmeric rice or crusty bread.
Nutrition
Calories140kcalCarbohydrates11gProtein2gFat7gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium38mgPotassium231mgFiber2gSugar4gVitamin A318IUVitamin C10mgCalcium24mgIron1mg
Notes
Choosing the beef: Traditional Catalan fricandó is made with thin slices of beef rather than cubes. Ask your butcher for beef suitable for slow braising, sliced approximately 5 mm (¼ inch) thick. Avoid using pork fricandeau, which is a different cut sometimes sold under a similar name in Dutch-speaking countries.
Moixernons: These dried wild mushrooms are traditionally associated with Catalan fricandó. If you cannot find them, use a mixture of dried wild mushrooms. The flavor will vary slightly.
Mushroom soaking liquid: Don't throw it away. It adds a wonderful earthy flavor to the sauce. Always strain it carefully to remove any sand or grit, and add only as much as the sauce needs.
Fresh mushrooms: Cremini mushrooms or shiitake work well alongside the dried mushrooms.
Black olives: Use good-quality pitted black olives. They add a savory Mediterranean flavor but can also contribute salt, so season the sauce carefully.
White wine: Choose a dry white wine such as Verdejo, Macabeo or another dry Spanish white wine.
Slow cooking: Keep the sauce at a gentle simmer. The beef should become tender without the liquid boiling rapidly.
Sauce consistency: The flour on the beef helps thicken the sauce as it cooks. If necessary, simmer uncovered for a few minutes at the end to reduce excess liquid.
Make ahead: Fricandó is an excellent make-ahead dish. Prepare it the day before serving, cool promptly and refrigerate. Reheat gently until thoroughly hot.
Storage: Keep leftovers covered in the refrigerator at 4°C (40°F) or below for up to 3 days.
Freezing: Allow the stew to cool and freeze in airtight containers for up to 3 months for best quality.
Serving: Serve with saffron rice, turmeric rice, mashed potatoes or crusty bread to enjoy the sauce.