1 lb (454 g) boneless blade steak, trimmed and cut into 1/2-inch (1-cm) cubes
2 tablespoons (30 ml) tomato paste
1 pinch nutmeg
1/2 cup (125 ml) red wine
2 cups (500 ml) chicken broth
1 package (20 g) dried porcini mushrooms
Salt and pepper
In a saucepan over medium heat, soften the onion and garlic in the oil. Add the meat and brown over high heat. Season with salt and pepper. Add the tomato paste and nutmeg. Coat the meat thoroughly. Add the wine, broth and mushrooms. Season with salt and pepper. Bring to a boil. Cover, lower the heat and simmer gently until the meat is very tender, about 2 hours.
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