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Beef and Mushroom Broth


  • 500g rump steak cut into 2 cm strips

  • 1 brown onion chopped chunky

  • 1 tsp crushed garlic

  • 1 stick of celery chopped chunky

  • 1 carrot chopped chunky

  • 200g button mushroom chopped

  • 1 bay leaf

  • ½ glass of port

  • 3 litres beef stock

  • 2 tbsp arrowroot

  • oliveoil

  • parsley, chopped


  • 1.

    In a large pot brown the beef strips then remove, add a splash of oil and fry the vegetables (except the mushrooms) until they are soft then return the meat to the pot and de-glaze with the port.

  • 2.

    Once the port has boiled, add the mushrooms, cook for 2 minutes, add the garlic, bay leaf and stock, bring to a boil then simmer without a lid for 1 hour.

  • 3.

    After simmering for one hour bring back to a boil then thicken with the arrowroot (mixed with 2 tbsp of water). Garnish with freshly chopped parsley.


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