Theo Randall’s beef and porcini stew with rosemary and tomato

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the dried porcini into a small bowl, cover with 300ml boiling water and set aside.
2. Season the beef well with salt and pepper. Heat a large casserole over a medium-high heat with 2 tbsp of the olive oil. When the oil is hot, add the beef in batches and sear on all sides. As each batch is browned, remove from the pan and set aside.
3. Add the remaining olive oil to the casserole along with the celery, garlic, onions and rosemary. Cook for 8-10 minutes until the vegetables have softened.
4. Remove the soaked mushrooms from their bowl and add to the casserole. Strain the soaking liquid through a fine sieve (to remove any grit) into the casserole. Boil to reduce the liquid by half (about 5 minutes), then add the chopped tomatoes and wine. Bring to a simmer.
5. Return the beef to the casserole. Cut a piece of greaseproof paper to fit snugly inside the casserole, then place the paper directly on top of the surface of the stew (don’t cover with the lid). Transfer to the oven and cook for 2 hours. After this time the stew should be thick and the meat so tender that it breaks apart easily.
6. After the stew has been cooking for 45 minutes, prick the potatoes with a fork and put them directly onto an oven rack.
7. At the end of the cooking time, taste the stew and adjust the seasoning. Use a sharp knife to make a small incision in each potato, then push a bay leaf into each. Serve the stew with the potatoes, with butter and black pepper for the potatoes.