Beef and porcini stew with rosemary and tomato
- December 2016
- Serves 8
- Hands-on time 45 min, oven time 2 hours
On a cold winter’s day, there’s nothing quite like a rich, comforting bowl of stew. This recipe comes from chef Theo Randall and is best served with a side of fluffy, buttery potatoes.
- Gluten-free recipes
- 19.3g (6.8g saturated)
- 53.9g (8.5g sugars)
Beef shin would work well as an alternative cut, but it would need 3 hours in the oven in step 5 to become tender.
Make the stew up to 48 hours ahead, then leave to cool. Cover, store in the fridge and reheat on the hob. Alternatively, freeze in a sealable container for up to 1 month. Defrost before reheating.
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