Beef & Wild Mushroom Stew

[DAG]

Gino's comments:

"I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good-quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable stock and both work just as well. Whatever you do, make sure the oven is preheated, and once the stew is out of the oven, let it rest for a good 10 minutes to allow the sauce to thicken."

[DAG]

We followed the recipe except for using ordinary mushrooms as wild mushrooms are not easy to get.

The baby onions (shallots) uncut but pulled apart like garlic cloves, were beautiful in this dish.

Leaving it to rest for 10 minutes out of the oven was well worth while, I thought it would get cold but retained its heat in the casserole dish and I warmed the plates anyway so it was perfect.

Important, if you are going to halve the quantities for 2 persons you will need additional vegetables with it, we tried mashed swede and potato and it seemed to work well.

[letitia]

We had this the other day it was very tasty Like you Dag there was enough for 2 meals and I had to add more stock to make more sauce as Alfie has to have loads of gravy now We'll certainly be having it again.

[DAG]

Glad you liked the recipe Letitia!