- 400g Lean Rump Steak, Cut Into 2cm Cubes
- 1 Tablespoon Plain Flour
- 2 Tablespoons Extra Virgin Olive Oil
- 200g Baby Onions
- 50g Pancetta, Diced
- 150g Mixed Wild Mushrooms, Cleaned And Roughly Sliced
- 1 Carrot, Large, Cut Into 1cm Cubes
- 2 Garlic Cloves, Finely Chopped
- 150ml Red Wine
- 1 Tablespoon Tomato Paste
- 400ml Beef Stock
- 3 Rosemary Sprigs
- 1 Bay Leaf
- To Taste Salt
- To Taste Freshly Ground Black Pepper
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Feast your eyes on the finest beef and wild mushroom stew! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Preheat the oven to 200°C/400°F/gas mark 6.
Placed the cubed beef in a large bowl and dust with the flour.
Heat the oil in a large, non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.
Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.
Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil.
Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.
Before serving, season with salt and pepper and allow the casserole to rest, out of the oven, for 10 minutes.
Once you’re done, simply sit back and enjoy your beef and wild mushroom stew and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.