Rich beef and red wine stew
Serves: 4 very generously
Preparation time: 20 minutes
Cooking time: in 2 hours 10 minutes
15g (½oz) porcini mushrooms
1.25kg (2lb 13oz) feather steak
25g (1oz) plain flour
200g (7oz) lardons
500g (18oz) carrots, halved
300g (11oz) big shallots
400g (14oz) mushrooms
4 garlic cloves
250ml (9fl oz) red wine
600ml (1 pint) beef stock
1 bunch thyme
6 tbsp roughly chopped fresh parsley
1 Place the mushrooms in a bowl with 100ml (31/2fl oz) boiling water. Set aside and leave to soak.
2 Cut the feather steak into very large chunks, scatter with the flour, season and combine well.
3 Heat a large heavy-based pan, add the lardons and fry for about 5 minutes until golden. Set aside with a slotted spoon. Add the carrots, shallots, mushrooms and garlic and fry for 5 minutes until nicely coloured. Set aside with the bacon.
4 Cook the beef in batches until well browned on all sides. You may need to add a drizzle of oil to the pan if it seems a little dry. Return the lardons and veggies to the pan and add the wine, beef stock and porcini mushrooms along with the soaking water.
5 Drop a bunch of tied thyme to the stew, bring to the boil, cover and simmer for 1 hour 30 minutes, stirring occasionally.
6 Remove the lid and cook for another 30 minutes until thickened and perfectly tender. Season to taste and scatter with the fresh parsley just before serving.