Beef & Porcini Mushroom Stew with Parmesan Mash
5 - FarmOne - Mushrooms, Main
Ingredients
25 gram dried porcini mushrooms
1 cup (250ml) beef stock
2 tablespoon olive oil
1.5 kilogram gravy beef cut into 5cm pieces
1 brown onion chopped coarsely
2 clove garlic crushed
2 tablespoon tomato paste
400 gram canned cherry tomatoes
1 bay leaf
250 gram button mushrooms halved
2 tablespoon coarsely chopped fresh flat-leaf parsley
1 kilogram floury potatoes peeled, cut into large pieces
3/4 cup pouring cream
75 gram butter chopped
1 cup finely grated parmesan
Description
1 hr 40 mins cooking
Directions
Beef & porcini mushroom stew with parmesan mash
Place porcini mushrooms and stock in a small bowl; soak for 10 minutes.
Drain, reserving stock. Finely chop mushrooms.
Heat oil in a large casserole or heavy-based saucepan over medium-high heat; cook beef, in batches, turning until browned all over. Remove from dish.
Cook onion and garlic in same dish, stirring, until softened.
Return beef to dish with paste, tomatoes, bay leaf, porcini mushrooms and reserved stock; bring to the boil.
Reduce heat to a simmer; cook, covered, 30 minutes.
Add button mushrooms; cook, uncovered, a further 1 hour or until meat is tender. Season to taste.
Meanwhile, make parmesan mash.
Boil potatoes in a saucepan of salted water until tender.
Drain; leave for a few minutes to dry.
Heat cream and butter in same pan over medium-low heat; add potatoes, mashing into milk mixture with a potato masher until smooth.
Remove from heat; stir in parmesan until combined. Season to taste.
Serve beef stew with parmesan mash, sprinkled with parsley.