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Photo of French-style beef cheeks with mushrooms by WW

French-style beef cheeks with mushrooms

2
Points®
Total Time
4 hr 35 min
Prep
20 min
Cook
4 hr 15 min
Serves
4
Difficulty
Moderate
Create a culinary delight with this rustic French inspired dish. Fennel, red wine, onions and green lentils are simple ingredients but give wonderful flavour to this meal.

Ingredients

Dried mushrooms

25 g, porcini

Beef chuck steak, raw

480 g, (Buy 600g), lean beef cheeks

Brown onion

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Carrot(s)

2 medium, one thinly sliced, one finely chopped

Celery

2 stick(s), thinly sliced

Swiss brown mushrooms

200 g, thickly slcied

Red wine

125 ml, (1/2 cup)

Beef stock

2 cup(s), (500ml)

Dry lentils

½ cup(s), (100g) French-style green

Olive oil

2 tsp

Fennel

1 baby, finely chopped

Chicken stock

½ cup(s), (125ml)

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. Using 2 forks, tear beef into large pieces. Serve with lentil mixture.

Notes

SERVING SUGGESTION: Steamed broccolini.

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