• 4servings
  • 640calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 35g (1 1/4 oz) porcini mushrooms

  2. 900g (2lb) braising steak, cut into 2 1/2cm (1in) cubes

  3. 25g (1oz) plain flour

  4. 4tbsp sunflower oil

  5. 100g (4oz) streaky bacon, chopped

  6. 1 onion, roughly chopped

  7. 1 garlic clove, crushed

  8. 500ml (18fl oz) red wine

  9. 600ml (1pt) beef stock

  10. 1 bay leaf

  11. 2tbsp tomato puree

  12. 400g (14oz) chestnut mushrooms, halved

Instructions Jump to Ingredients ↑

  1. Soak the porcini in 50ml (2fl oz) boiling water and set aside. Meanwhile, toss the beef in the flour and set to one side.

  2. Heat half the oil in a large casserole dish and add the bacon. Fry over a medium heat for 5 mins until lightly crisped. Remove from the pan with a slotted spoon and set to one side. Add the remaining oil and cook the beef in 2-3 batches over a medium heat until well browned. Remove from the pan with a slotted spoon.

  3. Add the onion and cook for 5 mins, then add the garlic and cook for a further 2 mins. Add the red wine, bring to the boil and simmer for 2 mins. Return the beef and bacon to the pan, add the stock, bay leaf and tomato purée. Bring to the boil, reduce the heat and simmer for 1½ hrs.

  4. Now add the chestnut mushrooms and porcini to the pan, along with the soaking liquid and cook for a further 45 mins. Serve straight from the pan, spooned over thick, toasted slices of bread, drizzled with a little olive oil and scattered with fresh herbs if you like.


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