Slow cooked beef & mushrooms
I prepared this dish last nigh and let it cook overnight for 10 hours in my slow cooker. The beef if so tender and juicy and the sauce thick and creamy.
It’s not an issue if you don‘t have a slow cooker because you can easily make this on the stove and it will take about 2,5 hours in total.
2 tbsp olive oil
600 g lean beef, diced
1 onion, diced
2 medium size tomatoes, diced
2 garlic cloves, diced
300 g button mushrooms, diced (if they are little, you can put the whole mushrooms)
300 ml of water
50 ml dry red wine (optional)
Seasoning: salt, pepper, rosemary, bay leaf, garlic, hot chili powder, parsley
1,5 tbsp mascarpone or double/whipping cream
On the stove, add 2 tbsp olive oil to the non-stick deep pan and brown the diced beef
Transfer the browned beef to your slow cooker and leave to rest
Into the same non-stick pan add the diced onions and sauté on medium flame until translucent. Add the diced garlic, fry for a minute more and then add the diced tomatoes and mushrooms. Cook on medium until the liquid evaporates and then transfer it to your slow cooker.
Now add wine, water, 1/4 tsp of bay leaf, 1/4 tsp of rosemary and dash of salt, pepper, parsley, garlic and chili powder.
Cook on low for 10 hours, until the meat is tender (best over night)
If you are cooking the stew on the stove, add the water to meat and veggies and once it boils add the seasoning, set the temperature on low, add 50 ml of wine, cover with a lid and simmer for at least 2 hours.
Once the stew is cooked, stir in 1,5 tbsp of mascarpone or cream and taste to see if you need more seasoning.