A delicious Italian beef stew with mushrooms, pancetta and rosemary - as seen on This Morning
Ingredients
- 400 g14 oz lean rump steak, cut into 2cm cubes
- 1 tbsp plain flour
- 2 tbsp extra virgin olive oil
- 200 g7 oz baby onions
- 50 g1¾ oz pancetta, diced
- 150 g5¼ oz mixed wild mushrooms, cleaned and roughly sliced
- 1 large carrot, cut into 1cm cubes
- 2 garlic cloves, finely chopped
- 150 ml5¼ fl oz red wine
- 1 tbsp tomato puree
- 1 tsp chilli flakes
- Salt and freshly ground black pepper
- 400 ml14 fl oz beef stock
- 3 rosemary sprigs
- 1 bay leaf
Method: How to make Spicy beef and wild mushroom stew
Preheat the oven to 200C/Gas 6.
Place the cubed beef in a large bowl and dust with the flour.
Heat the oil in a large non-stick flameproof casserole and gently fry the beef for 2-3 minutes until browned all over. Work in batches if necessary. Remove from the pan and set aside.
Add the onions and pancetta to the pan and cook for 5 minutes, stirring occasionally. Add the wild mushrooms, carrot and garlic and continue to cook for a further 5 minutes. Pour in the wine and bring to the boil.
Return the beef to the pan, add in the rosemary, the bay leaf and chilli flakes and gently mix well.
Add the tomato purée and pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil. cover the stew and transfer to the middle of the oven for 25 minutes. Remove the lid for the last 5 minutes to allow the sauce to thicken.
Before serving, season with salt and pepper and allow the stew to rest, out of the oven, for 10 minutes.
