Beef, Porcini, and Balsamic Stew
Beef, Porcini, and Balsamic Stew



  • 1 tbsp olive oil
  • 2 onions, sliced
  • 600g stewing beef, diced
  • 2 chopped garlic cloves
  • 10g dried porcini
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato purée
  • 2 tsp veg stock powder
  • 1 tsp mustard powder
  • 200g brown mushrooms, quartered
  • Fresh thyme sprigs
  • 320g chopped carrots
  • 300g broccoli, cut into florets
  • Mash, to serve
  • Heat the oven to 170C. Heat the oil in a casserole, and fry the onions for 8 mins until golden. Stir in the beef and garlic, and stir fry to brown all over.
  • Soak the mushrooms in 500ml of boiling water, then pour the lot into the casserole and stir in the balsamic, tomato purée, veg stock powder, and mustard. Add the carrots, mushrooms, thyme, and plenty of seasoning, then cover and cook for 3 hours in the oven until very tender. Serve with steamed broccoli and mash.
3 hrs
4 serving

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