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