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.


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