Beef & porcini mushroom stew with parmesan mash

  • 1 hr 40 mins cooking
  • Serves 4
  • Print


Beef & porcini mushroom stew with parmesan mash
  • 25 gram dried porcini mushrooms
  • 1 cup (250ml) beef stock
  • 2 tablespoon olive oil
  • 1.5 kilogram gravy beef, cut into 5cm pieces
  • 1 brown onion, chopped coarsely
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 400 gram canned cherry tomatoes
  • 1 bay leaf
  • 250 gram button mushrooms, halved
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 kilogram floury potatoes, peeled, cut into large pieces
  • 3/4 cup pouring cream
  • 75 gram butter, chopped
  • 1 cup finely grated parmesan


Beef & porcini mushroom stew with parmesan mash
  • 1
    Place porcini mushrooms and stock in a small bowl; soak for 10 minutes. Drain, reserving stock. Finely chop mushrooms.
  • 2
    Heat oil in a large casserole or heavy-based saucepan over medium-high heat; cook beef, in batches, turning until browned all over. Remove from dish.
  • 3
    Cook onion and garlic in same dish, stirring, until softened. Return beef to dish with paste, tomatoes, bay leaf, porcini mushrooms and reserved stock; bring to the boil. Reduce heat to a simmer; cook, covered, 30 minutes. Add button mushrooms; cook, uncovered, a further 1 hour or until meat is tender. Season to taste.
  • 4
    Meanwhile, make parmesan mash. Boil potatoes in a saucepan of salted water until tender. Drain; leave for a few minutes to dry. Heat cream and butter in same pan over medium-low heat; add potatoes, mashing into milk mixture with a potato masher until smooth. Remove from heat; stir in parmesan until combined. Season to taste.
  • 5
    Serve beef stew with parmesan mash, sprinkled with parsley.


Floury potatoes have a high starch content so tend to fall apart when cooked. They are great for roasting, as their flesh becomes fluffy and the outside crisp, and for mashing, as they will be very creamy. Varieties include king edward and coliban.

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