Beef And Porcini Stew With Parmesan Mashed Potatoes - cooking recipe

Ingredients

1 oz dried porcini mushrooms
1 cup beef stock
2 tbsp olive oil
3 1/3 lb beef stew meat, cut into 2 inch pieces
1 None Spanish onion, peeled, coarsely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 (13.5 oz) can cherry tomatoes
1 None bay leaf
9 oz button mushrooms, halved
2 1/4 lb floury potatoes, peeled, cut into large pieces
3/4 cup heavy cream
5 1/2 tbsp butter, chopped
3 oz Parmesan cheese, finely grated
2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Preparation

Combine porcini mushrooms and stock in a small bowl. Let soak for 10 mins then drain, reserving stock. Finely chop mushrooms.
Heat oil in a large Dutch oven over medium-high heat. Sear beef, in batches, turning until browned all over. Remove from pan.
Add onion and garlic to pan. Cook, stirring, until softened. Return beef to pan along with tomato paste, tomatoes, bay leaf, porcini mushrooms and reserved stock. Bring to a boil then reduce heat and simmer, covered, for 30 mins. Add button mushrooms and cook, uncovered, for 1 hour, or until meat is tender. Season to taste.
Meanwhile, to make the Parmesan mashed potatoes, boil potatoes in salted water until tender. Drain then set aside for 5 mins to dry out. Add cream and butter to pan and place over medium-low heat. Add potatoes and mash until smooth. Remove from heat and stir in Parmesan until combined. Season to taste.
Serve beef stew with Parmesan mashed potatoes and sprinkled with parsley.