SPICY BEEF AND WILD MUSHROOM STEW

SPICY BEEF AND WILD MUSHROOM STEW image

Yield 4 servings

Number Of Ingredients 14

Previous Next

14 oz rump roast, cut into 1" cubes
1 tbsp flour
2 tbsp olive oil
7 oz baby onions
2 oz pancetta, diced
6 oz mixed wild mushrooms, cleaned and sliced
2 garlic cloves, finely chopped
1 large carrot, cut into 1/2" cubes
1/2 cup red wine
1 tbsp tomato paste
1 1/2 cups beef stock
3 rosemary sprigs
1 bay leaf
salt and pepper to taste

Steps:

1) Oven to 400 2) Place the cubed beef in a large bowl and dust with the flour 3) Heat the oil in a large oven-safe pot or Dutch oven and gently fry the beef for 2 to 3 minutes, until browned all over. Work in batches, if necessary. Remove from pan and set aside. 4) Add the onions and pancetta to the pot and cook for 5 minutes, stirring occasionally. Add the mushrooms, garlic, and carrot to continue to cook for another 5 minutes. Pour in the wine and bring to a boil. 5) Return the beed to the pot, stir in the tomato paste and gently mix together well. Oour in the stock a little at a time stirring as you do so, to create a sauce, Bring to a boil. 6) Toss in the rosemary and the bay leaf on top of the stew, cover the pot, and transfer to the middle of the oven to let bake for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken slightly. 7) Before serving, season with salt and pepper and allow the stew to rest out of the oven for 10 minutes.