Beef and wild mushrooms spicy stew (Serves 4)
400g lean rump steak (cut into 2cm cubes)
50g diced pancetta
1 large carrot (peeled and cut into 1cm cubes)
1 tablespoon of plain flour
150g of fresh mixed wild mushrooms (roughly sliced)
2 cloves of garlic (peeled and finely chopped)
200g of baby onions (peeled)
150ml red wine
400ml of beef stock
1 bay leaf
3 sprigs of rosemary
1 tablespoon of tomato paste
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Place the beef in a large bowl and dust the pieces with the flour.
Pour the oil in a large non-stick flameproof casserole dish and gently fry the beef for 2-3 minutes until browned all over. Once ready, remove from the pan and leave to one side.
Add the onions and pancetta to the pan and cook for 5 minutes stirring occasionally. Add in the wild mushrooms with the carrots and continue to cook for a further 5 minutes. Pour in the wine and take to the boil.
Return the beef to the pan with the tomato paste and gently mix well. Pour in the stock a little a at time and keep stirring as you do so, to create a sauce. Bring to the boil.
Tuck in the rosemary and the bay leaf, cover with a lid and cook in the middle of a preheated oven at 200º for 25 minutes. Cook the last 5 minutes without the lid allowing the sauce to thicken.
Before serving, season with salt and pepper and leave to rest out of the oven for 10 minutes.