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1
In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep.
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2
When cool, drain, reserving the soaking liquid, and chop the mushrooms finely.
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3
Preheat the oven to 325 degrees F.
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4
Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper.
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5
Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil.
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6
Brown the beef in the oil in two or three batches, giving the meat some space.
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7
Add the browned meat to a bowl or baking dish as you go.
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8
Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan.
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9
Cook until reduced by a third, about 3 minutes; then pour the wine over the meat.
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10
Set aside.
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11
Add the butter, onions and 1/2 teaspoon salt to the saucepan.
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12
Cook until the onions are soft and brown, about 20 minutes.
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13
Add the celery and the shiitake and cremini mushrooms.
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14
Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes.
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15
Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl).
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16
Cook, stirring, for 5 minutes.
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17
Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl.
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18
Bring to a simmer.
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19
Cover the pan and transfer it to the oven.
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20
Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer.
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21
Serve in bowls, topped with dollops of Horseradish Cream.
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22
Whip the cream in a cold metal bowl until soft peaks form.
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23
Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine.
