braised beef + porcini

My boys love a good Sunday stew in the darker months and this hits the spot after a wintry Sunday stroll and explore. Deep, dark and earthy, the beef melts in the mouth due to cooking low and slow in the oven. It can be prepared pretty quickly, and banged in the oven within 15 minutes and then it’s left to do its business whilst you go about yours. Perfect served with creamy mash and greens (and monster Yorkshire puddings if you are Yorkshire pudding mad like we are!). Enjoy, Mrs H x

Serves 4, smart points 6 (without mash)

800 g lean braising steak or casserole steak

30 g porcini mushrooms, rehydrated in  100 ml water boiling water

1 red onion, finely chopped

2 garlic cloves, sliced

2 large carrots, peeled and chopped into batons

3 celery sticks, finely chopped

1 tbsp rosemary, chopped or sprinkle of dried

2 bay leaves

couple of fresh sage leaves or sprinkle of dried

400 g tin chopped tomatoes

1 tbsp tomato puree

150 ml red wine

beef stock cube



Heat the oven to 160ºC, 150ºC fan. Toss the beef in seasoned plain flour and set aside. Spray a casserole pot with olive oil spray and heat over medium-high heat. Add the beef and sear, remove from the pot and set aside. Spray the pot again and add the onion, celery, carrots, sage, garlic, bay and rosemary. Cook for 5 minutes until the onions and celery have softened.

Add the rehydrated porcini to the pot along with soaking fluid, leaving any grainy sediment. Bubble for a few mins to reduce, then add the beef, wine, chopped tomatoes, stock cube, tomato puree and rinse the tomato can out with about a quarter of a can of water and add. Stir and bring to the boil. Take off the heat, cover the stew with damp greaseproof paper and put in oven for 3-4hrs until meat is falling apart, tender and sauce reduced. Season to taste and sprinkle some fresh chopped rosemary on top.


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