Mushroom lentil beef ragu
Ingredients
- 15g dried porcini mushrooms
- 4 tbsp rapeseed oil
- 800g stewing beef cut into chunks
- 300g chestnut mushrooms roughly chopped
- 1 large onion finely chopped
- 2 carrots finely chopped (about 300g)
- 2 celery sticks finely chopped
- 7 garlic cloves finely chopped
- 100g tomato purée
- 400g can lentils drained and rinsed
- 500ml beef stock
- large knob of butter
- 1 parmesan rind (optional)
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