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.
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.
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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