Beef and Porcini Mushroom Stew with Parmesan Mash
Beef and mushrooms add an earthy richness to this stew - accompanied with a cheesy parmesan mash so that none of the delicious juices are wasted.
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Ingredients
- Beef & porcini mushroom stew with parmesan mash
- 25 grams dried porcini mushrooms
- 1 cup (250ml) beef stock
- 2 tablespoons olive oil
- 1 1/2 kilograms gravy beef, cut into 5cm pieces
- 1 brown onion, chopped coarsely
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 400 grams canned cherry tomatoes
- 1 bay leaf
- 250 grams button mushrooms, halved
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 kilogram floury potatoes, peeled, cut into large pieces
- 3/4 cup pouring cream
- 75 grams butter, chopped
- 1 cup finely grated parmesan
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