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