Italian style beef and mushroom stew
5 minutes
30 minutes
Serves: 4 adults
  • 500 g of braising steak, cut into bite size pieces
  • About 4 large Portobello or field mushrooms, sliced
  • 2 cloves of garlic, finely sliced
  • 1 onion, diced
  • 2 bay leaves
  • 3 stalks of rosemary, leaves removed and chopped(makes about 1 tablespoon)
  • 250 ml Red Wine
  • 250 ml Beef Stock
  • 2 tablespoons of balsamic vinegar
  • salt and pepper
  • 1 tablespoon of olive oil
  • To thicken:
  • 1 tablespoon of cornflour
  • A little cold water, to mix
  • To serve:
  • Wet polenta
  • parmesan
  • Extra virgin olive oil
  • Instructions - Instant Pot:

Set the Instant Pot to 'Saut' and, once 'Hot', add about a tablespoon of olive oil, let it heat up, and add the onions and garlic. Soften for a few minutes. Now add the beef. Brown the meat for a couple of minutes, stirring. Add the herbs, wine, stock and vinegar and bring to the boil. Tip in the sliced mushrooms. Cancel the 'Saut' setting.Set it onto 'Manual' for 30 minutes. When it's done, take the lid off and then set it back to 'Saut'- and thicken with a little cornflour. Once thickened, after a few minutes stirring, turn the IP off. Serve with wet polenta. Quick cook is fine. And top with parmesan and a glug of extra virgin olive oil.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.