Beef & mushroom stew

Our grass-fed, free-range stewing steak is just perfect for this hearty dish. It’s a slow-cook number but we think it’s absolutely worth the wait.

3 hours

4

Easy

• 500g Field & Flower stewing steak
• 1 white onion, finely sliced
• 10 shallots, peeled and left whole
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 1/2tsp of juniper berries
• 2tsp marjoram (or oregano)
• 30g dried mushrooms, soaked in 300ml boiling water
• 250g chestnut mushrooms, cut into quarters
• 1 beef stock cube or 300ml of beef stock
• 200ml red wine

1. In a heavy based oven-proof pan, heat 2 tablespoons of oil. Add the stewing steak to the pan and sear all sides. Add the onion, shallots, garlic, juniper berries and marjoram – fry for a further 5 minutes.

2. Drain the dried mushrooms (reserve some of the water) and add them to the pan along with the chestnut mushrooms and bay leaves. Cook for a further 5 minutes.

3. Add the beef stock and red wine and transfer the pan to the middle shelf of your oven and cook for 1 hr 30 mins.

4. Remove from the oven and stir the stew. Add some of the water from the dried mushrooms back to the pan if it is starting to look dry or you prefer a more liquid stew. Transfer back to the oven for a further hour, then serve.