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Total Time:
2 hrs 55 mins
- 1 kg
(2lb 11oz) braising steak, cut into 4cm (1½in) cubes
- 2 Tbsp.
vegetable oil
- 8
shallots, halved
- 250 g
(9oz) portobello mushrooms, thickly sliced
- 1 Tbsp.
plain flour
- 150 ml
(5fl oz) red wine
- 800 ml
(1 pint 7fl oz) beef stock
Handful dried wild mushrooms
- 3
thyme sprigs
- 1
bay leaf
- 25 g
(1oz) cornflour
Handful chopped fresh parsley
- Step 1
Preheat oven to 160°C (140°C fan) mark 3. Pat beef dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish and brown beef in batches. Set aside.
- Step 2
Heat remaining oil and fry the shallots for 2-3min until golden, then add the portobello mushrooms and fry for 2-3min until softened.
- Step 3
Return beef to the pan with any juices and stir in the flour. Add the wine, stock, dried mushrooms, thyme and bay leaf. Bring to the boil, then cover and cook in oven for 2hr or until beef is tender.
- Step 4
Strain the stew, reserve beef mixture and return liquid to the pan. In a small bowl, mix together cornflour and 3tbsp water. Add to the pan and heat on the hob. Boil the sauce for 4-5min, stirring continuously until the mixture thickens. Add the strained beef mixture and heat through (don't boil or the meat will toughen). Remove thyme sprigs and bay leaf and discard. Add parsley and check seasoning. Serve immediately.
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Freeze ahead: Prepare to end of step 3 up to three months ahead. Cool, then freeze in an airtight container. To serve, defrost completely in fridge, then complete recipe.
Per Serving:
- Calories: 384
- Total carbs: 9 g
- Sugars: 1 g
- Total fat: 17 g
- Saturated fat: 6 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
