Beef & Mushroom Stew
Prep time
Cook time
Total time
Serves: 6-8
  • 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
  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
Recipe by NoodleBrains at