Balsamic Beef and Wild Mushroom Stew
Balsamic Beef and Wild Mushroom Stew



  • 400g diced beef steak
  • ½ tbsp seasoned flour
  • 1 tbsp porcini paste or similar
  • 350g beef stock
  • ½ tbsp balsamic vinegar
  • 75g wild mushroom mix, halved
  • 7g thyme
  • Preheat the oven to 190C. Fry the steak to brown all over, then stir in the flour and porcini paste and cook for 30 seconds or so. Stir in the stock and vinegar, then transfer to a casserole dish.
  • Season well, stir to combine, then bake in the oven for 2 hours. Add the mushrooms and thyme sprigs to the dish, then cover for 15 mins more. Serve hot with mashed potatoes and steamed kale.
2 hrs
2 serving

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