Dinner,  Home Cooking,  Lunch

Beef & Mushroom Stew

This recipe is actually adapted from a Mary Berry cooking episode, she made it look so simple I couldn’t help but run to the supermarket, grab all the ingredients and run back home to try.

I have some ideas where I might have gone wrong. 

I like washing my meat, so I rinsed the beef before covering it in flour. Probably should have dried it a bit, but I basically ended up with beef covered in flour paste.

IMG_9432

 

Nice picture of raw meat there for you.

I then proceeded to fry it in oil that clearly wasn’t hot enough because it started to stew, just like she had warmed in her recipe video 🙁 

On the plus side, the final result looked nice. A little tasteless so for next time I will season the beef and leave it to marinate & dry for a few hours.

Beef & Mushroom Stew

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef & Mushroom Stew
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 50g plain flour
  • 1.5 kg shin of beef, cut into small cubes
  • 1 Tbsp Groundnut Oil
  • 10 small shallots, peeled and kept whole
  • 4 Large Carrots, roughly chopped
  • 25g Dried Porcini Mushrooms
  • 600ml Red Wine (I used Cabernet sauvignon)
  • 300ml Beef Stock
  • 3 Sprigs of Thyme
  • 300g Mushrooms
  • 2 Tbsp Redcurrant Jelly
  • Season to taste
Instructions
  1. Put the dried mushrooms to soak in 300ml of boiling water, do this first as they need to soak for 30min
  2. Place the flour in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated. (Make sure the meat isn't wet!)
  3. Heat the oil in a frying pan and add the beef when the oil is very hot. Fry until browned on all sides. Remove the meat from the pan and set aside.
  4. Add the shallots, carrots & mushrooms to the pan and fry for 5 minutes until softened.
  5. Drain the dried mushrooms and add the drained water to the frying pan
  6. Cut the dried mushrooms into smaller pieces and add them to the frying pan
  7. Return the meat to the pan and add the red wine & beef stock
  8. Bring to the boil and leave to simmer for 2.5 hours
  9. Add the redcurrant jelly and continue to cook for a further 30 minutes or until the meat is soft

 

 

 

 

 

 

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