Robbie’s Inspiration: mushroom and beef stew with red wine

I do all my grocery shopping on-line. Sometimes I make mistakes, especially lately with the power constantly on and off, as I lose my connection for a few minutes when the change to or from the generator happens. A few weeks ago, I accidentally ordered 7 punnets of mushrooms. Fortunately the mushrooms were at least sliced. I used two punnets to make this delicious stew.

Do you shop on-line? Do you make mistakes with your orders sometimes?

2 kilograms good quality beef cubes

2 medium onions, chopped

4 large carrots, copped

4 large potatoes, chopped

500 grams portabellini mushrooms, sliced

500 grams bacon, chopped

salt and pepper to taste

15 ml garlic flakes

15 ml dried parsley

5 ml chili flakes

60 grams tomato paste

10 ml dried oreganum

8 x cups (250 ml) chicken stock

3 x Tbspns plain or cake flour

olive oil for cooking

Method

Prepare the vegetables. Heat 2 Tbspns olive oil in a large saucepan and brown the beef, spicing with salt and pepper. Set aside. Add more olive oil and cook the onion and bacon for about 5 minutes. Add the mushrooms and carrots and cook for 10 minutes. Add the red wine and then the beef. Cook for a further 5 minutes. Add the garlic, tomato paste, origanum, parsley and chili flakes. Sprinkle in the flour, one tablespoon at a time and mix until incorporated. Add the chicken stock and the potatoes. Bring to the boil then turn down and simmer for 45 minutes until potatoes are soft.