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: Easy
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.
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