Recipe

Beef and mushroom stew

Aug 31, 2009 2:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Beef and mushroom stew
  • 375 gram (12 ounces) minced (ground) beef
  • 30 gram (1 ounce) butter
  • 250 gram (8 ounces) swiss brown mushrooms, sliced thickly
  • 2 flat mushrooms (160g), halved, sliced thickly
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) dry red wine
  • 400 gram (13 ounces) canned diced tomatoes
  • 1 cup (250ml) beef stock
  • 1/4 cup fresh basil leaves
Polenta
  • 2 cup water
  • 1 cup milk
  • 3/4 cup polenta
  • 1/2 cup pouring cream

Method

Beef and mushroom stew
  • 1
    Heat oiled large frying pan. Add beef; cook, stirring until browned. Remove from pan.
  • 2
    Melt butter in same pan. Add mushrooms and garlic; cook, stirring, until mushrooms soften.
  • 3
    Return beef to pan with wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
  • 4
    Stir in undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, uncovered, about 40 minutes or until thickened slightly, season to taste.
  • 5
    Meanwhile, make creamy polenta.
  • 6
    Serve stew with polenta; sprinkle with basil.
Polenta
  • 7
    Bring the water and milk to the boil in medium saucepan; gradually stir in polenta. Cook, stirring, about 5 minutes or until polenta thickens slightly. Stir in cream; season to taste.

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