Ingredients:
800g beef (good quality braising [chuck] steak, as you would use for boeuf bourguignon)
2 small carrots, peeled and sliced
4 small potatoes (about 400g), peeled and quartered
9 fresh button mushrooms (about 90g), cleaned and sliced
1 onion, peeled and sliced thinly
750ml of sweet cider
1 vegetable stock cube
olive oil
salt and freshly-ground black pepper, to taste
Method:
Heal a little olive oil in a pan over medium heat. Add the onions and fry for about 8 minutes, until browned.
Add the beef and cook until the meat has browned on all sides. Now pour in the cider, bring to a boil, reduce to a simmer and cook, covered, over low heat, stirring occasionally for 75 minutes.
Now add in the carrots and potatoes, crumble over the vegetable stock cubes and stir gently to combine.
Add the mushrooms, return to a simmer and cook for 20 minutes.
Check that the potatoes and carrots are tender, adjust the seasonings to taste and serve.
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