Spicy Beef and Mushroom Stew (Portabellini)Featured


For 5

You will need...

  • 15 ml oil
  • 400 g beef cubes
  • 3 cloves garlic, crushed
  • 8 baby onions, peeled
  • 15 ml brandy (optional)
  • 15 ml Moroccan Harissa paste
  • 1 tin diced tomatoes
  • 750 ml beef stock
  • 400 g portabellini mushrooms
  • salt and milled black pepper
  • 10 ml fresh parsley, chopped

Spicy Beef and Mushroom Stew (Portabellini) Method

  1. Heat the oil in a pan and fry the beef, in batches, for 2-3 minutes, or until browned. Transfer the meat to a plate and fry the garlic and onions, over a low heat, for 5-7 minutes, or until the onions have softened. Increase the heat and return the meat to the pan. Add the brandy, if using, and cook for 1 minute. Stir in the harissa paste, tomatoes and stock and bring to a simmer. Cover and cook over a low heat for 1 ½ hours. Stir in the mushrooms and cook for 30 minutes, or until the meat is tender. Season with salt and pepper and top with parsley. Serve with creamy polenta and seasonal vegetables.
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