Ok so winter is definitely here and we are all about soul-warming home cooked meals. This stew was super easy to throw together and leave simmering away on the stove on a cold Sunday afternoon. It’s a good one that goes perfectly with mashed potatoes, polenta, rice or even as the filling to a pie (I can’t believe we haven’t tried this one yet!).
(please excuse the robe, but it’s hella warm!)
- EVOO (extra virgin olive oil)
- 25g dried porcini mushrooms
- 1 cup (250ml) beef stock
- 2kg chuck steak chopped into bite size bits
- 1 onion, chopped coarsely
- 2 carrots finely sliced
- 3 cloves garlic, chopped
- 1 bay leaf
- 2 tbsp tomato paste
- 1 can diced tomatoes (400grams)
- 300 grams mushrooms of your choice roughly chopped
- Soak porcini mushrooms in the stock for 10-15 minutes.
- Brown beef over the stove top.
- Add onion, carrots and garlic to same dish and stir until onion is soft over a medium-low heat.
- Add beef, bay leaf, tomato paste, diced tomatoes and the porcini mushrooms and stock to the dish. Bring to the boil.
- Reduce heat to medium-low and cook covered for 40 minutes.
- Add your other mushrooms and cook for another 50 minutes partially covered. Check to see if mushrooms are cooked through, season and serve.
(Served above on a bed of buttery mashed sweet potato with peas and brocollini)