BRAISED MUSHROOM & BEEF STEW

SERVES 4 PREP 15 MINS COOK 3 HOURS 30 MINS

✦ 750g gravy beef, trimmed, diced ✦ 2 tbsp seasoned plain flour ✦ 2 tbsp olive oil ✦ 250g Swiss brown mushrooms, sliced ✦ 125g streaky bacon, sliced ✦ 1 leek, sliced ✦ 4 garlic cloves, thinly sliced ✦ 2 tsp smoked paprika ✦ ¾ cup red wine ✦ 400g can diced tomatoes ✦ ½ cup beef stock ✦ 2 sprigs rosemary ✦ ½ bunch parsley, leaves chopped, plus extra to serve ✦ soft polenta, to serve

1 Toss beef in flour, shaking off excess. In a flameproof casserole dish, heat half the oil on high. Brown beef, in three batches, 4-5 mins each batch. Remove from pan.

2 In same pan, heat remaining oil on low. Cook mushroom, bacon, leek and garlic 8-10 mins until soft and starting to brown. Stir in paprika and cook, stirring, 2 mins. Add wine to pan to deglaze.

3 Return beef to pan with tomatoes, stock and rosemary. Bring to boil. Reduce heat to low. Simmer, covered, stirring occasionally, 3 hours until beef is very tender.

4 Discard rosemary stalks and season to taste. Stir parsley through. Serve half on polenta scattered with extra parsley. Cool remaining half and freeze (see above).