This is a simple and easy to cook stew, tender beef cooked in rich tomato sauce with red wine and porcini mushrooms, flavoured with rosemary.
The recipe is adapted from Delicious magazine (December, 2016).
Ingredients:
25 g dried porcini mushrooms
750 g braising beef, sliced across the grain
1-2 celery sticks, finely sliced
2 garlic cloves, crushed
1 medium onion, finely chopped
1 tsp dried rosemary
1 x 400 g can chopped tomatoes
1 x 187 ml bottle red wine
extra virgin olive oil
season to taste
Method:
Put the dried porcini into a small bowl, cover with 250 ml boiling water and set aside.
Season the beef with salt and pepper.
Heat a large deep frying pan or wok over a medium-high heat with 2 tbsp of the olive oil. When the oil is hot, add the beef in batches and sear on all sides.
As each batch is browned, remove from the pan and set aside.
Add 1 tbsp of the olive oil to the same pan, along with the onions, cook for 5 minutes, then add the garlic, celery and rosemary and cook for another 5 minutes until the vegetables have softened.
Remove the soaked mushrooms from their bowl and add to the pan. Strain the soaking liquid through a fine sieve into the pan.
Boil to reduce the liquid by half (about 5 minutes), then add the chopped tomatoes and wine.
Bring to simmer. Return the beef to the pan.
Cover and simmer on low heat for 2 hours or until the stew is thick and the meat is tender and breaks apart easily. Adjust the seasoning.
Serve and enjoy! (Some baked potatoes or mash are the perfect accompaniment for this stew).
Bon Appetit!
