Beef and Mushroom Stew
5 - FarmOne - Mushrooms, Main
Ingredients
1.7 kg piece beef bolar blade roast excess fat trimmed
1/4 cup (40g) plain flour
1/4 cup (60ml) olive oil
250 grams small swiss brown mushrooms trimmed
16 shallots peeled, root ends intact
2 trimmed celery stalks (200g) chopped coarsely
6 cloves garlic sliced thinly
3/4 cup (180ml) marsala
3 cups (750ml) beef stock
6 fresh thyme sprigs plus extra to serve
2 bunches baby carrots (800g) trimmed, peeled
Description
2 hrs 30 mins cooking
This hearty beef and mushroom stew recipe, complete with bacon, parsnips and red wine, is the perfect meal for a cold day.
Directions
Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.
Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over high heat.
Cook beef, in batches, stirring, for 6 minutes or until browned all over; transfer each batch to a large heatproof bowl.
Heat remaining oil in same dish; cook mushrooms, stirring, for 2 minutes. Add shallots and celery; cook, stirring, for 5 minutes or until golden.
Add garlic and marsala; cook, stirring, for 1 minute or until fragrant.
Return beef and any juices to dish; add stock and thyme. Season; bring to the boil.
Reduce heat to low; cook, covered with a tight-fitting lid, stirring occasionally, for 1½ hours.
Add carrots; cook, uncovered, for a further 45 minutes or until beef is very tender and carrots are cooked.
Serve half the beef stew topped with extra thyme.
Transfer remaining beef stew to an airtight container; cool, then store.
Notes
We used a 25cm x 33cm oval cast iron casserole dish. Serve with lemon thyme soft polenta or, if you prefer mash side dishes, and chilli-garlic broccolini. Refrigerate beef stew in an airtight container for up to 3 days.
Freeze for up to 3 months; thaw in the fridge, then reheat.