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Beef Stew with Wild Mushrooms

This autumn add mushrooms to your cooking and delight your guests with a Catalan-style beef stew.

Yields6 Servings
 800 g beef steak, thinly sliced
 Fried Onion in Olive Oil Ferrer
 Tomato Sofrito Sauce Ferrer
 15 g Sun-dried Marasmius Mushrooms Ferrer
 500 ml Vegetable Broth Ferrer
 100 g white flour
 50 ml brandy
 100 ml red wine
 1 bay leaf
 Olive Oil
 Salt and pepper
 White artisan bread
1

Soak the wild mushrooms in a bowl of water for 2 hours.

2

Clean them thoroughly, drain and set aside.

3

Heat the olive oil in a wide shallow pan.

4

Season the beef, coat lightly in a little flour and fry over a high heat until browned all over.

5

Remove from the pan and set aside.

6

Cook the onion until softened and turning golden. Add the Tomato Sofrito Sauce and cook for a further 5 minutes.

7

Tip in the bay leaf, wine, brandy and simmer for 5 minutes. Return the beef to the pan.

8

Pour in the Vegetable Broth Ferrer and simmer for about 40 minutes, until the broth is reduced in half.

9

Meanwhile prepare the “Picada” i.e. ground the following dried ingredients together: Blend the garlic, parsley, toasted bread, almonds, pine nuts, chocolate and salt. Set aside.

10

Add the wild mushrooms in the pan and simmer for a further 5 minutes.

11

Pour the blended ingredients or “Picada” on top and simmer for a further 2 minutes.

12

Turn off the heat, let it rest for 5 minutes and serve with some fresh white bread.

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