Beef, Balsamic, and Mushroom Stew
Beef, Balsamic, and Mushroom Stew



  • 1 tbsp olive oil
  • 2 large onions, sliced
  • 600g stewing beef
  • 2 chopped garlic cloves
  • 10g dried porcinis
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato purée
  • 2 tsp veg stock powder
  • 1 tsp mustard powder
  • 300g chopped carrots
  • 200g brown mushrooms, quartered
  • Few thyme sprigs
  • 300g broccoli florets, to serve
  • Mash, to serve
  • Preheat the oven to 170C. Heat the oil in a casserole, fry the onions for 10 mins or until golden, then tip in the beef and garlic. Fry until browned all over.
  • Pour 500ml over the dried mushrooms in a bowl, leave to stand for 5 mins, then pour into the casserole with the liquid. Stir in the purée, balsamic vinegar, stock powder, and mustard, then add the carrots, mushrooms, and thyme. Season liberally, cover the casserole and pop in the oven for about 3 hours. Add a splash or two of water if necessary, and serve with mash and steamed broccoli.
3 hrs
4 serving

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