French-style beef cheeks with mushrooms
25 g, porcini
Trimmed beef chuck steak
480 g, (Buy 600g), lean beef cheeks
1 medium, thinly sliced
2 clove(s), crushed
2 medium, one thinly sliced, one finely chopped
2 individual, thinly sliced
Swiss brown mushrooms
200 g, thickly slcied
125 ml, (1/2 cup)
2 cup(s), (500ml)
½ cup(s), (100g) French-style green
1 baby, finely chopped
½ cup(s), (125ml)
1 x 3 second spray(s)
- Place porcini in a heatproof bowl. Pour over 1 cup (250ml) boiling water. Set aside for 5 minutes to soak. Spray a non-stick frying pan with oil and heat over high heat. Cook beef for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Cook onion, garlic, sliced carrot and celery in same pan, stirring, for 5 minutes or until onion has softened. Add Swiss mushrooms and cook, stirring, for 2 minutes or until browned. Add to slow cooker with porcini mixture, wine and beef stock. Cook, covered, on low for 8 hours (or high for 4 hours).
- Towards end of cooking, cook lentils in a saucepan of boiling water for 20 minutes or until tender. Drain. Heat oil in a non-stick frying pan over medium heat. Cook fennel and chopped carrot, stirring, for 5 minutes. Add lentils and chicken stock and cook, stirring, for 5 minutes or until reduced.
- Using 2 forks, tear beef into large pieces. Serve with lentil mixture.