 Beef and wild mushrooms spicy stew
Ingredients:
400g lean rump steak (cut into 2cm cubes)50g diced pancetta 1 large carrot (peeled and cut into 1cm cubes) 1 tablespoon of plain flour 150g of fresh mixed wild mushrooms (cleaned and roughly sliced) 2 cloves of garlic (peeled and finely chopped) 200g of baby onions (peeled) 150ml red wine 400ml of beef stock 1 bay leaf 3 sprigs of rosemary 1 tablespoon of tomato paste 2 tablespoons of extra virgin olive oil Salt and pepper to taste Preparation:
Place the beef in a large bowl and dust the pieces with the flour.Pour the oil in a large non-stick flameproof casserole dish and gently fry the beef for 2-3 minutes until browned all over. Once ready, remove from the pan and leave to one side. Add the onions and pancetta to the pan and cook for 5 minutes stirring occasionally. Add in the wild mushrooms with the carrots and continue to cook for a further 5 minutes. Pour in the wine and take to the boil. Return the beef to the pan with the tomato paste and gently mix well. Pour in the stock a little at time and keep stirring as you do so, to create a sauce. Bring to the boil. Tuck in the rosemary and the bay leaf, cover with a lid and cook in the middle of a preheated oven at 200º for 25 minutes. Cook the last 5 minutes without the lid allowing the sauce to thicken. Before serving, season with salt and pepper and leave to rest out of the oven for 10 minutes. |
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