This hearty beef and mushroom stew recipe, complete with bacon, parsnips and red wine, is the perfect meal for a cold day.
Looking for more beef stews and casseroles?
Ingredients
Method
1.Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.
2.Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook beef, in batches, stirring, for 6 minutes or until browned all over; transfer each batch to a large heatproof bowl.
3.Heat remaining oil in same dish; cook mushrooms, stirring, for 2 minutes. Add shallots and celery; cook, stirring, for 5 minutes or until golden. Add garlic and marsala; cook, stirring, for 1 minute or until fragrant.
4.Return beef and any juices to dish; add stock and thyme. Season; bring to the boil. Reduce heat to low; cook, covered with a tight-fitting lid, stirring occasionally, for 1½ hours.
5.Add carrots; cook, uncovered, for a further 45 minutes or until beef is very tender and carrots are cooked.
6.Serve half the beef stew topped with extra thyme. Transfer remaining beef stew to an airtight container; cool, then store.
We used a 25cm x 33cm oval cast iron casserole dish.
Serve with lemon thyme soft polenta or, if you prefer mash side dishes, and chilli-garlic broccolini.
Refrigerate beef stew in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in
a microwave.
Note
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