Beef, Wine and Porcini Stew
Beef, Wine and Porcini Stew



  • 100g dried porcini in 350ml boiling water
  • 3 tbsp olive oil
  • 2kg braising steak, cut into chunks
  • 5 chopped celery stalks
  • 3 chopped red onions
  • 1 sliced garlic clove
  • 1 tbsp chopped rosemary
  • 2 x 400g tins of chopped tomatoes with herbs
  • 375ml red wine
  • Preheat the oven to 160C. While the porcini mushrooms are soaking, season the beef well and brown in ½ tbsp of oil in a lidded casserole. Remove the beef from the pot and set aside. Add the remaining oil, celery, onion, rosemary and garlic to the casserole and cook for 5 mins.
  • Drain the mushrooms and reserve the soaking liquor. Add the mushrooms and the liquor to the casserole, then bring to a simmer and reduce by half. Add the chopped tomatoes and wine, then return the beef to the casserole and season. Bring to the boil, reduce to a simmer, then cook - covered - in the oven for 2 hours. Once the meat is completely tender, serve the stew with mashed potatoes and steamed kale.
2 hrs 30 mins
8 serving

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