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Beef and porcini stew with rosemary, tomato and Chianti


Serves: 12
timePrep time: 15 mins
timeTotal time:
Beef and porcini stew with rosemary, tomato and Chianti
Recipe photograph by Tara Fisher

Beef and porcini stew with rosemary, tomato and Chianti


Serves: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
310Kcal
Fat
13gr
Saturates
5gr
Carbs
4gr
Sugars
4gr
Fibre
3gr
Protein
39gr
Salt
0.4gr

Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall

Theo Randall

Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes

Ingredients

  • 100g dried porcini mushrooms
  • 3 tbsp olive oil
  • 2kg braising steak, cut into 5cm cubes
  • 5 sticks celery, finely chopped
  • 3 red onions, finely chopped
  • 1 garlic clove, sliced
  • 1 tbsp chopped rosemary
  • 2 x 400g tins chopped tomatoes
  • 375ml red wine, such as Chianti

Step by step

Get ahead
Make up to 2 days ahead, cool, cover and chill. Can also be frozen.
  1. Put the dried mushrooms in a bowl and cover with about 350ml boiling water. Set aside to soak.
  2. Meanwhile, heat ½ tablespoon of the oil in a heavy-based casserole. Season the beef with salt and pepper. Brown the beef in 4 batches using ½ tablespoon of oil for each one. Remove from the casserole, and set aside.
  3. Heat the oven to 160°C, fan 140°C, gas 3. Add the remaining tablespoon of olive oil to the casserole with the celery, onion, garlic and rosemary, and soften for 5 minutes.
  4. Drain the mushrooms through a fine sieve over a bowl to ensure there is no grit, and reserve the soaking liquor. Add the soaked mushrooms and the soaking liquor to the casserole. Bring to the boil and simmer until the liquid has reduced by half, then add the chopped tomatoes and red wine.
  5. Return the beef to the casserole, season and bring to the boil, then reduce to a simmer. Cover with a lid and transfer to the oven for 2 hours, until the meat is completely tender. Season to taste and serve.

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