Spend some time to creating this braised mushroom and beef stew on a free weekend and sit back, relax and reheat whenever you've had a long day at work.
Yield
8 Servings
Prep Time
15mins
Cook Time
210mins
Difficulty Level
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Spend some time to creating this braised mushroom and beef stew on a free weekend and sit back, relax and reheat whenever you’ve had a long day at work.

Ingredients

  • 1½ kg gravy beef, trimmed, diced
  • ¼ cup seasoned flour
  • ¼ cup olive oil
  • 500 g Swiss brown mushrooms
  • 250 g streaky bacon, sliced
  • 2 leeks, sliced
  • 8 garlic cloves, sliced
  • 1 tbsp smoked paprika
  • 1½ cups red wine
  • 400 g can diced tomatoes
  • 1½ cups beef stock
  • 3 sprigs rosemary
  • ½ cup chopped parsley, plus extra to serve
  • Soft polenta, to serve
01.

Toss beef in flour, shaking off excess. In a large flameproof casserole dish, brown beef in half oil 4-5 mins. Remove.

02.

In the same pan, heat remaining oil on low. Saute mushrooms, bacon, leeks and garlic 8-10 mins. Add paprika and cook 1 min, stirring. Add wine to pain to deglaze.

03.

Return beef to pan with tomatoes, stock and rosemary. Simmer, covered, 3 hours.

04.

Discard rosemary stalks. Season. Stir parsley through. Serve half on polenta with extra parsley. Cool remaining and freeze (see tip).

Top Tip: Cool stew (without polenta) in fridge, then freeze for up to 2 months. Defrost in fridge overnight, bring to boil on stovetop on high. Simmer 15 mins until heated through.

Photo: Bauersyndication.com.au/Rob Shaw

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