Beef and mushroom stew

Recipe from: 8 October 2010
stew

Ingredients 19
Servings 6
Time 50 mins

Ingredients

  • 10
    g
    dried Chantarell mushrooms
  • 250
    ml
    hot (not boiling) water
  • 30
    ml
    cooking oil
  • 600
    g
    boneless cubed stewing beef
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 3
    cloves of garlic, chopped
  • 125
    g
    white mushrooms, sliced
  • 125
    g
    brown mushrooms, sliced
  • 125
    ml
    dry white wine
  • 1 400
    g
    tin tomatoes
  • 120
    ml
    tomato paste
  • 10
    ml
    sugar
  • 2
    bay leaves
  • 30
    ml
    fresh oregano leaves
  • 30
    ml
    fresh basil leaves
  • Salt and freshly ground pepper
  • 90
    ml
    plain yoghurt
  • Couscous or rice to serve
 

Method

2 hours 15 mins+
 
Put the chanterelle mushrooms into the hot water for 30 minutes.
Heat the oil in a large pot and fry the beef, in batches, until brown.
Remove from the pot.
Add the olive oil to the same pot, heat and brown the onion and garlic on medium heat for 3-4 minutes. Add the white and brown mushrooms and cook for another 3-4 minutes until all the liquid has evaporated and the mushrooms turn brown.
Return the meat to the pot.
Add the wine and heat until the mixture starts boiling.
Reduce the heat and add the tin of tomatoes, tomato paste, sugar, bay leaves, oregano and basil. Season lightly with salt and pepper.
Bring to the boil, cover and simmer for at least 2 hours or until the meat is soft.
Stir in the yoghurt.
Garnish with fresh oregano and serve with couscous or rice.

For more of PinkPolkaDot's recipes click here.
 

Read more on: stew  |  beef  |  slow cook
 

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