Hearty Beef Stew with Polenta & Mash Topping

Weights here are approximate, you can vary to your preferences or what you have available.
- Chop the mushrooms into quarters. Destem if desired, or trim any woody parts.
- Peel and halve the french shallots
- Trim the end off the carrots and rotate to cut off rustic diagonal chunks (Rangiri style)
- Dice the meat into 1 inch cubes
- Cut streaky bacon into 1cm batons.
- Mince the Garlic Gloves.

Preheat the Oven to 180oC. Prepare the sauce by whisking the flour, stock powder and tomato paste together to form an extra thick paste. Add the Worcestershire sauce to thin the paste a little before finally mixing in your 2 cups of water.

Using half the olive oil, sear the cubed meet in batches - to form some brown crispy edges but not cook through. Transfer seared meat to a deep baking dish.

In the same pan, start cooking the bacon until some of the grease renders out. Add the mushroom pieces and continue to cook until lightly browned (4-5mins). Transfer to the baking dish.

Add the remaining olive oil and soften the shallots. Add the garlic and carrots and continue to cook for 1-2 minutes before transferring the onions, carrots and garlic to the baking dish as well.

Add your sauce mixture from above and stir over a medium heat until it starts to thicken. Pour over the meat and vegetables in your baking dish and mix through so everything is combined. Poke the Bay leaves into the mixture evenly.

Cover the baking dish tightly with foil and bake for 1 1/2 hours.

Remove the Foil and bake for a further 45mins.

While the stew is stewing, peel and dice the potatos. Add to a large saucepan and cover with water. Bring to the boil, then reduce to a simmer for 20mins or until tender. Drain the potato, then return to the saucepan and mash. Set aside to cool.