Quick & Easy

Beef, shiitake and red wine stew

Beef, shiitake and red wine stew
2H 30M



1.Discard mushroom stems; halve caps.
2.Heat 1 tablespoon of the oil in large saucepan; cook leeks, stirring, until softened. Remove from pan.
3.Heat 2 teaspoons of the oil in same pan; cook mushrooms, stirring, until softened and lightly browned. Remove from pan; add to leeks.
4.Add onion, carrot and bacon to same pan; cook stirring, until lightly browned. Remove from pan.
5.Combine flour, pepper and a pinch of sea salt in large bowl. Coat steak in seasoned flour; shake off excess. Heat remaining oil in same pan; cook steak, in batches, until browned. Remove from pan.
6.Add garlic to same pan; cook until fragrant. Add red wine and sake, scraping up any brown bits from base of pan. Return beef and any juices to pan with onion, carrot, bacon, miso and the water, stirring until miso dissolves; bring to the boil. Reduce heat; simmer, covered, 1½ hours.
7.Add leek and mushrooms; simmer, covered, about 30 minutes or until beef is tender and sauce has thickened slightly.
8.Serve with mashed potato or steamed rice, if you like.

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