Beef and Porcini Stew with Rosemary, Tomato and Chianti : Low Carb

Chef Theo Randall's passion for food developed from childhood holidays spent driving through rural Italy, and his cooking remains inspired predominantly by Italian regional cuisine. This Italian beef and porcini stew from  Sainsbury's magazine is perfect for a celebration, and when you're feeding a crowd. Of course you could amend the quantities and eat with a slightly smaller crowd ... 

I'll leave the decision to you dear reader.

Ingredients:
Serves 12 - amend as required
5.3g carbohydrate per serving

100 g dried porcini mushrooms
3 tbsp olive oil
2 kg braising steak, cut into cubes
5 sticks celery, finely chopped
3 red onions, finely chopped
1 clove garlic, sliced
1 tbsp chopped rosemary
2 x 400g tins chopped tomatoes
375 ml red wine, such as Chianti

Method:
1. Put the dried mushrooms in a bowl and cover with about 350ml boiling water. Set aside to soak.
2. Meanwhile, heat ½ tablespoon of the oil in a heavy-based casserole. Season the beef with salt and pepper. Brown the beef in 4 batches using ½ tablespoon of oil for each one. Remove from the casserole and set aside.
3. Heat the oven to 160°C, fan 140°C, gas 3. Add the remaining tablespoon of olive oil to the casserole with the celery, onion, garlic and rosemary, and soften for 5 minutes.
4. Drain the mushrooms through a fine sieve over a bowl to ensure there is no grit and reserve the soaking liquor. Add the soaked mushrooms and the soaking liquor to the casserole. Bring to the boil and simmer until the liquid has reduced by half, then add the chopped tomatoes and red wine.
5. Return the beef to the casserole, season and bring to the boil, then reduce to a simmer. Cover with a lid and transfer to the oven for 2 hours, until the meat is completely tender. Season to taste and serve.

Get ahead: make up to 2 days ahead, cool, cover and chill. Can also be frozen.

looks like the guests may be enjoying the Chianti already ...

Buon Appetito 

All the best Jan