Try and resist a second helping of this warming casserole. Serve with thick slices of toasted bread.
- 35g (1¼ oz) porcini mushrooms
- 900g (2lb) braising steak, cut into 2.5cm (1in) cubes
- 25g (1oz) plain flour
- 4tbsp sunflower oil
- 100g (4oz) streaky bacon, chopped
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 500ml (18fl oz) red wine
- 600ml (1pt) beef stock
- 1 bay leaf
- 2tbsp tomato purée
- 400g (14oz) chestnut mushrooms, halved
Soak the porcini in 50ml (2fl oz) boiling water and set aside. Meanwhile, toss the beef in the flour and set to one side.
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.
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.
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.
Top tip for making Beef and wild mushroom casserole
To give the dish a spicy kick, add a pinch of cayenne pepper to the flour when you toss the beef.