Rich beef and mushroom stew

• Meat

  • 2 kg Shin of beef

• Produce

  • 500 g Button mushrooms
  • 8 Carrots
  • 6 sticks Celery
  • 25 g Porcini mushrooms, dried wild
  • 10 Shallots, small
  • 3 sprigs Thyme

• Canned Goods

  • 300 ml Beef stock

• Condiments

  • 2 tbsp Redcurrant jelly

• Baking & Spices

  • 50 g Plain flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 6 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 600 ml Red wine or stout

• Other

  • mash to serve

Found on nonnascooking.com

Description

Directions

• Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.
• Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don’t want to over-crowd the pan. It is important to brown the beef and not stew it.
• Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little.
• Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.
• Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme.
• Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time.
• Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash.