Beef and mushroom stew

6 servings Prep: 50 mins, Cooking: 2 hrs 15 mins By Food24
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Ingredients (19)

10 g chantarell mushrooms — dried
250 ml water
30 ml oil
600 g beef — stewing meat, cubed
15 ml fresh chillies — 573
1 onion — chopped
3 garlic — cloves, chopped
125 g mushrooms — white, sliced
125 g brown mushrooms — sliced
125 ml wine — dry white
1 400 g tinned tomatoes
120 ml tomato paste
10 ml sugar
2 bay leaves
30 ml fresh oregano
30 ml fresh basil
salt and freshly ground black pepper
90 ml yoghurt — plain
couscous — or rice, to serve
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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.

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