This delicious slow-cooked stew is a year round staple in our home! Any of our strains may be used in this mouth-watering, hearty dish, but we love the way Shiitakes’ melt in your mouth, yet still hold their body. The versatility of this dish is why we love it so much, whatever veg or accompanying herbs you have can pretty much go in! Pair with your favourite Mushroom Sourdough, Bon appetit!
Ingredients
Butter/ Oil for cooking
Salt and Pepper to taste
500 g Diced beef tenderloin
2 tbsp Plain flour
1 Brown onion, diced
3 Carrots, diced
500 g Fresh Shiitake mushrooms
225 ml Guinness
300 ml Beef stock
3 Bay leaves
¼ cup Chopped Parsley
Method
2Toss beef in flour, salt and pepper. Season well!
3Brown in a big, non-stick pot on low-medium heat, then transfer to your slow cooker.
4Saute onions and mushrooms, adding carrots soon after. Cook for a further 5 minutes.
5Add Guinness (your favourite Red wine from your local winery can also be substituted!). Cook off alcohol for 5-10 minutes.
Scrape the bottom and sides of the pan to get all that delicious goodness, stir through. Remember, anything that is left stuck to the pot is flavour that's not in your dish! Scrape those sides!
6Stir in beef stock, bay leaves, parsley and salt/pepper to taste.
7Pour over beef and cook 6-8 hours on Low.
8Serve on its own with slices of Mushroom Sourdough, or on a bed of your favourite roast veggies!
Ingredients
Ingredients
Butter/ Oil for cooking
Salt and Pepper to taste
500 g Diced beef tenderloin
2 tbsp Plain flour
1 Brown onion, diced
3 Carrots, diced
500 g Fresh Shiitake mushrooms
225 ml Guinness
300 ml Beef stock
3 Bay leaves
¼ cup Chopped Parsley
Directions
Method
2Toss beef in flour, salt and pepper. Season well!
3Brown in a big, non-stick pot on low-medium heat, then transfer to your slow cooker.
4Saute onions and mushrooms, adding carrots soon after. Cook for a further 5 minutes.
5Add Guinness (your favourite Red wine from your local winery can also be substituted!). Cook off alcohol for 5-10 minutes.
Scrape the bottom and sides of the pan to get all that delicious goodness, stir through. Remember, anything that is left stuck to the pot is flavour that's not in your dish! Scrape those sides!
6Stir in beef stock, bay leaves, parsley and salt/pepper to taste.
7Pour over beef and cook 6-8 hours on Low.
8Serve on its own with slices of Mushroom Sourdough, or on a bed of your favourite roast veggies!
Slow-Cooked Beef and Shiitake Stew
