• 40g dried porcini mushrooms
  • 450g lean casserole beef, diced
  • ½ tbsp plain flour
  • 1 tbsp olive oil
  • 150ml red wine
  • 3 echalion shallots, diced
  • 2 carrots, diced
  • 1 celery stick, diced
  • 1 clove of garlic, chopped
  • 1 bay leaf, fresh or dried
  • ½ tsp roughly chopped fresh rosemary
  • 75ml beef stock
  • 200g tin chopped tomatoes
  • 200g pappardelle
  • 2 tsp parmesan, grated


  1. 1

    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 the liquid, and roughly chop. Place in the slow cooker.

  2. 2

    Put the beef in a bowl, scatter over the flour and season well. Add the oil to a pan over a medium heat, then 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.

  3. 3

    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 two forks to shred the beef, then give it a good stir before serving.

  4. 4

    Meanwhile, cook the pappardelle according to the instructions on the packet. Season the beef to taste and serve with the pasta and a sprinkling of freshly grated parmesan.

Nutritional Details

Each serving provides
  • Energy 1901kj 454kcal 23%
  • Fat 9.3g 13%
  • Saturates 2.2g 11%
  • Sugars 14.8g 16%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

31.8g carbohydrate 9.0g fibre 43.5g protein

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