Ingredients
Braised mushroom and beef stew
Method
Braised mushroom and beef stew
1.Toss beef in flour, shaking off excess. In a large flame-proof casserole dish, brown beef in half the oil for 4-5 minutes, then remove.
2.In same pan, heat remaining oil on low. Sauté mushrooms, bacon, leeks and garlic for 8-10 minutes. Add paprika, then cook for 1 minute, stirring. Add wine to pan to deglaze.
3.Return beef to pan with tomatoes, stock and rosemary. Simmer, covered, for 3 hours.
4.Discard rosemary stalks and season, then stir parsley through. Serve half on polenta with extra parsley. Cool remaining stew and freeze.
Cool stew (without polenta) in fridge, then freeze for up to 2 months. Defrost in fridge overnight, then bring to the boil on stovetop on high. Simmer for 15 minutes until heated through.
Note
