- 40 g dried porcini mushrooms
- 450 g lean casserole beef, diced
- 0.5 tbsp plain flour
- 1 tbsp olive oil
- 150 ml red wine
- 3 eschalion shallots, diced
- 2 carrots, diced
- 1 celery stick, diced
- 1 clove of garlic, chopped
- 1 bay leaf, fresh or dried
- 0.5 tsp roughly chopped fresh rosemary
- 75 ml beef stock
- 1 x 200g tin chopped tomatoes
- 2 tsp parmesan, grated
- 200 g pappardelle, cooked
You will also need:
- a slow cooker
Put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and allow to steep for 10 minutes. Drain (reserving 75ml of that gorgeous flavour-packed liquid) and roughly chop. Place in the slow cooker.
Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, brown the beef all over and transfer to the slow cooker. You might need to do this in batches. Pour the wine into the pan used to brown the beef and let bubble until reduced by two-thirds. Transfer to the slow cooker.
Add the chopped vegetables, herbs, stock, chopped tomatoes and reserved mushroom soaking liquid to the slow cooker. Cover with the lid and cook for 4 hours on the low setting until the beef is tender and falling apart. Use a two forks to shred the beef then give it a good stir before serving.
Season to taste and serve over hot papardelle with a sprinkling of freshly grated parmesan.