This slow-cooked beef stew is simply bursting with succulent flavour
Cooking Time: 5 hours 30 mins
- 3tbsp sunflower oil
- 1,6kg chuck or braising steak, trimmed and kept whole
- 3 large red onions, chopped
- 3 carrots, diced
- 4 sticks celery, diced
- 250g bacon lardons or diced pancetta
- 2 bay leaves
- 2tbsp tomato puree
- 2tsp sugar
- 30g dried mushrooms, soaked in
- 350ml boiling water for 10 minutes
- 700g large vine tomatoes, peeled and finely chopped
- 1 bottle chianti or other red wine
- 1 good-quality beef-stock cube
- 800g baby potatoes
- 40g flat-leaf parsley, chopped
- Heat 1tbsp oil in casserole dish. Add beef; brown all over. Transfer to plate.
- Add remaining oil, onion, carrot, celery, lardons and bay leaves to empty pan; cook for 10 minutes. Add tomato puree and sugar; cook for 1 minute, stirring.
- Drain mushrooms in sieve lined with paper towel, reserving water. Lift mushrooms out of sieve to leave behind grit; add to pan with drained water.
- Add tomatoes, wine, stock and beef; bring to simmer, cover with lid. Cook over very low heat for 3 hours, stirring occasionally.
- Remove beef from pan and shred with forks. Return meat to pan, add potatoes; cook for 1 hour 30 minutes, covered.
- Stir parsley through stew.
Excited to attempt this slow-cooked Chianti beef stew? Also, try Zola Nene’s beef stew + easy dumpling recipe.