Name: Beef, shiitake and red wine stew
Cook time: 150 min
Total time: 150 min
Yield: 6
Ingredients: 300 gram (9½ ounces) fresh shiitake mushrooms; 1/4 cup (60ml) vegetable oil; 9 tiny leeks, cut into chunks; 1 large brown onion, chopped; 1 large carrot, chopped; 4 rindless bacon slices, chopped; 2 tablespoon plain (all-purpose) flour; 1 teaspoon japanese pepper; sea salt flakes; 1 kilogram (2 pounds) beef chuck steak, cut into chunks; 3 clove garlic, crushed; 1 1/2 cup (375ml) red wine; 1 1/2 cup sake; 2 tablespoon red miso; 1 cup (250ml) water; mashed potato or steamed rice, to serve (optional)

Ingredients

300 gram (9½ ounces) fresh shiitake mushrooms

1/4 cup (60ml) vegetable oil

9 tiny leeks, cut into chunks

1 large brown onion, chopped

1 large carrot, chopped

4 rindless bacon slices, chopped

2 tablespoon plain (all-purpose) flour

1 teaspoon japanese pepper

sea salt flakes

1 kilogram (2 pounds) beef chuck steak, cut into chunks

3 clove garlic, crushed

1 1/2 cup (375ml) red wine

1 1/2 cup sake

2 tablespoon red miso

1 cup (250ml) water

mashed potato or steamed rice, to serve (optional)

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook