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Wild Mushroom Beef Stew

Name: KARAN BEEF
Address: 32 Merino Avenue, City Deep, 2049, ZA
Telephone: +27119955000

Substitute beef chuck with goulash or boneless shin.

Pre-heat the oven to 160°C/320°F.
Heat a few tablespoons of olive oil in an oven-safe pot over a medium-high heat. Generously season the beef cubes with salt and freshly ground black pepper and working in batches, fry the beef until evenly browned, remove and set aside.
Lower the heat (pour in more olive oil if necessary), add the onions and gently fry until soft and translucent. Stir in the garlic and fry for an additional minute.
Stir in the mushrooms, thyme and bay leaves and sauté for about 10 minutes or until soft.
Return the beef to the pot, pour in the peach juice and stock and bring to the boil.
Cover with a tight-fitting lid and cook in the oven for 2 hours.
Start the mashed potatoes in the last 25 minutes of cooking time. Put a medium saucepan of salted water on the boil and cook the potatoes for 20 minutes or until you can easily push a knife through them.
Drain the water from the saucepan and add the butter and milk to the potatoes. Season well with salt and pepper.
Using a potato masher, mash potatoes until smooth and creamy. Be careful to not over beat them, this will give the potatoes a glue-like texture.
Serve this rich, earthy wild mushroom stew with steaming mashed potatoes.