Beef, shiitake and red wine stew

  • 2 hrs 30 mins cooking
  • Serves 6
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Beef, shiitake and red wine stew
  • 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)


Beef, shiitake and red wine stew
  • 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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